1 Preheat the oven to 200ºC/400ºF/Gas 6. Place a lemon sole fillet on each slice of ham. Spread with pesto and roll up. Place on a baking tray.
2 Squeeze a little lemon juice over the wrapped fish and dot the lemon wedges around the tray. Drizzle with oil, season and bake for 15 minutes until the fish is cooked through and flakes easily with a fork.
3 While the fish is cooking, boil the new potatoes for 12-15 minutes until tender. Drain and toss with the butter, crème fraîche and dill. Season to taste and serve with the sole and rocket leaves.
Per serving: calories 451 (23%), sugar 2.3g (2.6%), fat 25.7g (37%), saturates 9.4g (47%), salt 1.5g (25%) of your guideline daily amount