Sole gratin with cherry tomatoes, zucchini and boiled potatoes

Ingredients

For 1 serving

• Sole220 g
• Cherry tomatoes120 g
• Zucchini120 g
• Breadcrumbs12 g
• Potatoes180 g
• Extra virgin olive oil12 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: June – September

Method

1. Heat the oven to 220 °C (conventional). Wash and peel the potatoes, cut them into chunks of about 3 cm, put them in cold water, bring to the boil, salt and cook for 15 minutes, until tender to a fork; drain.
2. Meanwhile wash and trim the courgettes and slice them thinly; wash and halve the cherry tomatoes.
3. In a baking dish greased with a drizzle of oil lay the sole fillets, surround them with the courgettes and tomatoes and season with salt and black pepper.
4. Sprinkle everything with the breadcrumbs and torn basil, drizzle with the remaining oil and bake for 10 minutes, until the top is golden and the sole is white and flakes.
5. Serve the sole with the vegetables and the boiled potatoes, seasoned with a pinch of salt.