Sole Stuffed With Vegetables

Preparation:

Preparation: Gut the sole, cut off the dorsal and ventral fins, then peel them and, cutting them only on one side along the central line, open them like a book. Incise the stripped fishbone in several points; salt and pepper the fish, grease them with 2 tablespoons of oil, place them in a baking dish with the open side in contact with the bottom and put them in the oven already at 200 degrees for 12 minutes then turn them over to the other side and bake them again for 3 minutes. Dice the green of the zucchini, the spring onions and the prawn tails; Briefly brown all the prepared cubes in hot butter and season with salt, pepper and plenty of aromatic mince. Prepare the sauce: heat the Martini with the whole garlic and let it reduce by about half, then add the cream, a sprig of marjoram, salt, pepper and let the sauce thicken; finally remove the garlic. Take the sole out of the oven, drain it on a sheet of absorbent paper and transfer it to the plates; fill them with the cubes, distributing them equally, sprinkle them with the martini sauce and serve.