2 sole fillets
1 carrot
7-8 pieces of broccoli
1 zucchini
1 red and one yellow
California wonder peppers
80 ml of extra-virgin olive
uice of one lemon
1 dstspn. of chili flakes
1 dstspn. of salt
Parsley to taste

Slice the sole fish in rolls. Stick toothpicks in the middle to secure the rolls. Slice the carrots and California peppers thinly. Dice the head of the broccoli. Julienne the zucchini. Steam the dish at medium heat for 15-20 minutes with the lid
closed. Add ground black pepper and salt on the fish and vegetables. Mix extra-virgin olive oil, lemon juice and chili flakes in a bowl. Pour gently over the fish, sprinkle parsley on top. Serve immediately.