Baked sole with delicious vegetables

Ingredients for 4 servings:

• 4 sole fillets, 160 g each
• 4 tbsp extra virgin olive oil
• 3 shallots, chopped
• 1 garlic clove(s), chopped
• 1 zucchini, sliced
• 2 spring onions, chopped
• 425 g tomatoes, from the can
• 6 black olives, pitted and sliced
• 6 green olives, pitted and sliced
• 2 tbsp basil, freshly chopped
• 6 tbsp Parmesan, freshly grated
• Salt and pepper from the mill
• Olives, black and green for garnish

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Preheat the oven to 190°C. Rinse the fish fillets under cold running water and pat dry with kitchen paper. Heat 2 tablespoons of oil in a large frying pan and fry the shallots and garlic for about 3 minutes, stirring. Add the zucchini and spring onions and fry for 4 minutes, stirring. Add the tomatoes with their juice, olives, and basil, season with salt and pepper, and simmer for 10 minutes. Brush a shallow baking dish with the remaining olive oil and place the fish fillets in it. Remove the pan from the heat and pour the sauce over the fish. Sprinkle with Parmesan cheese and bake in the middle of the oven for about 30 minutes, until the fish is cooked through. Remove from the oven and divide between plates, garnish with black and green olives, and serve with ciabatta.