In the kitchen with MyTrela

Sole with courgette, mozzarella and garlic tomatoes

Peeled courgette forms the base, topped with seasoned sole and light mozzarella slices. Tomato and garlic are stewed separately and join for the final baking stage.

1 serving

Sole with courgette, mozzarella and garlic tomatoes — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Courgette200 g
  • Rapeseed oil10 g
  • Dried oregano1 g
  • Dried basil1 g
  • Herbes de Provence seasoning1 g
  • Sole fillet180 g
  • Garlic8 g8 g in total: divide between seasoning the sole and stewing the tomato.
  • Salt1 g
  • Black pepper1 g
  • Light mozzarella cheese 9%60 g
  • Red tomato120 g

Preparation

  1. Wash, peel and cut courgette into half-moons. Arrange in an ovenproof dish greased with rapeseed oil and sprinkle with oregano, basil and herbes de Provence.
  2. Season sole with some of the weighed garlic, salt and pepper, then place on the courgette. Cover with light mozzarella slices and bake for about 25 minutes at 180°C. Reserve remaining garlic for the tomato.
  3. Meanwhile scald tomato, peel and dice the edible flesh. Stew covered with the remaining weighed garlic, pressed.
  4. Transfer the tomato mixture to the fish dish and bake for another 10 minutes. Check the thickest part of the fillet with a kitchen thermometer: it should reach at least 63°C before cooking ends. If necessary continue baking to that temperature.

The timings in the steps are approximate. Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.