Sole with Zucchini and Tomatoes
- For the fish
- 4 kitchen-ready Sole each 300 grams (ready to cook, skinned and gutted)
- 4 tablespoons olive oil
- 1 tablespoon chopped Fresh herbs (Thyme, parsley)
For the fish, if head and fins are still attached to the sole, trim off. Rinse under cold running water and drain well. Season with salt and pepper and brush both sides with olive oil.
For the vegetables, blanch tomatoes in boiling water, rinse with cold water, peel and remove the stems. Cut tomatoes into quarters, remove the seeds and cut the flesh into 1.5 cm (approximately 3/4 inch) pieces.
Trim zucchini cut into 3 mm (approximately 1/8-inch) thick slices.
In a skillet, heat olive oil, add the zucchini and fry for 2-3 minutes. Add the chopped tomatoes and olives to the skillet and fry 1-2 minutes. Sprinkle the herbs over the vegetables and season with salt and pepper.
Place the sole on the charcoal grill and fry each side for 3-4 minutes, brushing frequently with olive oil.
Arrange sole on a platter with the vegetables, sprinkle with herbs and serve.