12 basil leaves
100g/3Β½oz ripe cherry tomatoes
2 whole fennels
2 cloves garlic, finely chopped
1 lemon, juice and zest only
small bunch of flatleaf parsley
2 tbsp chopped flatleaf parsley
1 tbsp olive oil
2 tbsp olive oil
60ml/2ΒΌfl oz vegetable stock
25g/1oz butter
4 lemon sole fillets
125ml/4Β½fl oz wine