Baked sole is a delicious fish second course, typical of Italian cuisine. The soles, seasoned with a tasty tomato sauce and accompanied by roasted zucchini, are baked for about 25 minutes. This dish is light, flavorful, and very simple to prepare.
Cook the sliced zucchini in a pan with hot oil, season with salt and pepper, add chopped basil and a sprig of rosemary.
Meanwhile, incorporate 30 g of butter into the chopped tomato and season with salt.
Combine the tomato with the zucchini when they are almost cooked and let them flavor well, then keep them warm.
In a separate pan, melt 50 g of butter and lay the sole fillets in it.
Brown them well on both sides until crispy.
Now butter the remaining butter in a baking pot where you will align the fillets, covering them with the zucchini and tomato.
Sprinkle them with grated bread crumbs and finish with melted butter.
Put the pot in the oven at 180 degrees until the surface is golden.
Before serving, sprinkle with chopped basil and lemon.
Pot
Frying Pan
Bowl
Grater
Italy
| Energy (kcal) | 114.52 |
| Carbohydrates (g) | 1.44 |
| of which Sugars (g) | 1.41 |
| Fat (g) | 8.75 |
| of which Saturates (g) | 4.11 |
| Protein (g) | 7.22 |
| Fiber (g) | 0.66 |
| Sale (g) | 0.05 |
