Heat the oven to 350 F. Season the fish inside and out with salt and pepper.
Using a mortar and pestle, grind the herbs to a coarse paste. Add a little salt and pepper to taste. Add 2 tablespoons of olive oil to the herb mixture. Set aside.
Heat the oil in a skillet until it’s hot. Then, add the fish to the pan. Fry the fish on both sides until slightly brown, then transfer it to an ovenproof tray.
Into the oven, finish cooking the fish.
For the zucchini, add the oil to the pan and placed the crushed garlic and sauté the zucchini for 2 minutes. Season it with salt and pepper.
Serving Suggestions: The Dover sole and sauteed zucchini should be arranged in a way that is attractive and appetizing, then garnish with thinly sliced carrots. Serve immediately.