4 persons
Preparation time 10 min.
Cooking time 10 min.
16 small sole fillets (300 g) 400 g courgettes
4 slices toasted rye bread 2 tbsp. black or green
olive tapenade 2 tbsp. chopped basil
2 tbsp. olive oil 16 cocktail sticks
Salt and pepper
Main Dish
Fillet of sole
with olive tapenade
P1