100 ml (3 1/2 fl oz) olive oil, plus 1 tablespoon for drizzling
4 lemon sole fillets, about 175 g (6 oz) each, skinned
1 tablespoon olive oil
200 g (7 oz) green beans
2 tomatoes, chopped
Place the fennel in a food processor and blend to a purée. Add the dill, pine nuts, ground almonds, cheese and lemon juice and blitz to combine. With the motor still running, slowly pour in the 100 ml (3 1/2 fl oz) olive oil through the feed tube until combined.
Place the sole fillets on a board, skinned side up, and spread with the fennel pesto. Using a vegetable peeler, slice the courgettes into long, thin strips, then place 2–3 slices on each sole fillet. Roll up the fish and place in an ovenproof dish.
Drizzle with the remaining oil, cover and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes until cooked through.
Meanwhile, steam the green beans, then toss with the tomatoes and divide between 4 plates. Top each with a sole fillet and serve.