• 1½ pounds small, firm zucchini, sliced coin-thin
• ¼ cup butter
• Salt, pepper
• 1 large ripe tomato, peeled, seeded, chopped
• 8 grey, lemon, or Dover sole filets
• 1 lemon
• Handful fresh basil leaves and flowers
• Handful finely crumbled crustless stale bread, cooked until dried and lightly colored in butter, stirred often

Sauté the zucchini, seasoned, in butter over high heat for about 5 minutes, add tomato, and continue cooking and tossing for 2 or 3 minutes—the zucchini should remain somewhat firm. Line the bottom of a buttered gratin dish with the seasoned filets, squeeze a few drops of lemon juice over each, tear the basil into fragments, scattering it over the surface, cover with the zucchini-tomato mixture, spread smooth, sprinkle liberally with the buttered crumbs, and gratiné for about 15 minutes in a 450° oven.