Sole with Zucchini and Tomatoes
Drizzle sole fillets with lemon juice and dust with flour. Heat butter in a pan and cook fish on both sides until ready (or grill on a hot grill). Peel onion and garlic and cut into small cubes. Rinse zucchini and dice with a bread knife. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice. Heat oil in a pan and saute all vegetables for a few minutes. Add broth and simmer for 3 minutes, season with salt and pepper.
Arrange fish fillets with vegetables on plates and garnish with cilantro. Serve.