Baked sole is a delicious fish main course typical of Italian cuisine. The sole fillets, seasoned with a tasty tomato sauce and accompanied by roasted zucchini, are baked in the oven for about 25 minutes. This dish is light, flavorful and very easy 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, stir 30 g of butter into the chopped tomato and season with salt.
Add the tomato to the zucchini when they are almost cooked and let them absorb the flavors well, then keep them warm.
In a separate pan, brown 50 g of butter and place the sole fillets in it.
Let them brown well on both sides until they are crispy.
Now butter an ovenproof dish with the remaining butter, line up the fillets in it and cover them with the tomato-zucchini mixture.
Sprinkle them with breadcrumbs and finish with the melted butter.
Put the dish in the oven at 180°C 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 |
