Baked sole

Preparation:

Preparation: Cook the sliced courgettes in a pan with boiling oil, add salt and pepper, add the chopped basil and a sprig of rosemary. In the meantime, add 30 g of butter and salt to the chopped tomato. Add the tomato to the courgettes, when they are almost cooked, and let them infuse well, then keep them warm. In a separate pan, brown 50 g of butter and add the sole fillets. Brown them well on both sides until they are crunchy. Now butter an oven pot with the remaining butter where you will line up the fillets by covering them with the zucchini with tomato sauce. Sprinkle them with breadcrumbs and finish with melted butter. Put the pan in the oven at 180 degrees until the surface is golden. Before serving, sprinkle with chopped basil and lemon.