Baked Sole with Fennel Pesto

cook 30 mins
  • 1 fennel bulb, roughly chopped
  • 2 tablespoons chopped dill
  • 50 g (2 oz) toasted pine nuts
  • 2 tablespoons ground almonds
  • 50 g (2 oz) Parmesan cheese, grated
  • juice of 1/2 lemon
  • 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
  • 2 courgettes
  • 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.
Like This? Try These
More on Food