Fish Fillets with Zucchini

Page 153

Cuisine: French | Course Type: Main Courses

(1 review)

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This is the kind of recipe that I just love. It is simple but fun to make, it results in a dish that is both flavorful and pretty to look at. It also takes advantage of the bounty of the summer season (zucchini, tomatoes, basil). I made only a few changes, using tilapia instead of sole, and cutting my zucchini coins in half as I prefer bite-sized vegetables. Next time I might add a bit more tomato and possibly a hint of thyme while sauteing the veggies prior to baking them with the fish. But maybe not ... I might decide I don't want to mess with it too much.

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