Baked sole is a delicious fish main course, typical of Italian cuisine. The sole, seasoned with a tasty tomato sauce and accompanied by roasted zucchini, is baked for about 25 minutes. This dish is light, flavorful, and very simple to prepare.
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Cook the sliced zucchini in a pan with hot oil; salt and pepper them, add some chopped basil and a sprig of rosemary
Meanwhile, mix the chopped tomato with 30 g of butter and season with salt
Combine the tomato with the zucchini when they are almost cooked and let them absorb the flavor well, then keep them warm
In a separate pan, brown 50 g of butter and lay in the sole fillets
Brown them well on both sides until they are crisp
Now butter an ovenproof dish with the remaining butter, arrange the fillets in it, and cover them with the zucchini and tomato
Sprinkle with grated bread crumbs and finish with the melted butter
Put the dish in the oven at 180 degrees until the surface is golden
Before serving, sprinkle with chopped basil and lemon
Pot
Pan
Bowl
Grater
Italia
| Energy (kcal) | 101.02 |
| Carbohydrates (g) | 1.47 |
| of which Sugars (g) | 1.44 |
| Fat (g) | 7.22 |
| of which Saturates (g) | 3.9 |
| Protein (g) | 7.24 |
| Fiber (g) | 0.69 |
| Sale (g) | 0.05 |
