Sauté the onion with a pinch of sugar in olive oil, add the tomatoes and whipping cream and cook at high temperature in 5 min. Season with salt, pepper and sugar. Fold in the finely chopped basil.
Cut the potatoes and the zucchini into slices. Place half of them like roof tiles in a buttered gratin dish. Season with salt and pepper. Then place the fish fillets on top. Season with salt and pepper, then baste with the sauce. Place the remaining potatoes and zucchini on top like a roof tile. Drizzle with melted butter, season with salt and season with pepper.
Bake in a heated oven (convection oven 175 degrees ) for about 20 minutes, then grill briefly.
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Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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