1 can of smoked sole
15 cherry tomatoes
1 tsp. of dried olives
4 or 5 fresh basil leaves
q.s. salt and pepper
q.s. olive oil
Cut cherry tomato slices, arrange them on a plate and season with salt and pepper.
Open the can of smoked flounder and drain the oil. Carefully remove the flounder and set aside.
Arrange the flounder over the tomato, sprinkle with dried olives and garnish with basil leaves.