Scrub the potatoes and cut them into bite-size chunks. Slide the spuds into a pan and cover with cold water. Add a pinch of salt, bring to the boil, then simmer for 10-15 mins, till tender.

Meanwhile, roughly chop the kale and pop it in a food processor. Add the mint leaves. Peel and grate in the garlic. Grate in the lemon zest and squeeze in the juice from 1 half. Pour in 1 tbsp olive oil and Season with a little salt and pepper. Blitz to chop finely into a pesto. No food processor? You can chop the ingredients as finely as possible and stir together to make a slightly more rustic, chunkier pesto.

Cut the tomatoes into quarters and slide them into a small bowl. Season with a pinch of salt and pepper and stir well. Set aside.

Trim the French beans and slice them into bitesize pieces. When the potatoes are nearly cooked, add the beans to the pan. Simmer for 2-3 mins, till the beans are bright green and just tender. Drain the spuds and beans and allow them to steam dry for 1 min, then tip into a bowl or dish. Drizzle with 1 tbsp olive oil and juice over the remaining lemon half. Season with salt and pepper and gently toss to coat. Set aside, covered with a tea towel or plate to keep warm.

Warm your grill to a medium-high heat. Lay the lemon sole fillets on a large baking tray lined with foil, skin-side down. Spread the kale pesto evenly over each fillet. Slide the fish under the grill for 5-6 mins, till flaky, opaque and cooked through.

Pop the cooked sole fillets onto a couple of plates and spoon over the tomatoes. Serve with the lemony potatoes and beans on the side.