Flounder with Basil Pesto

I use zucchini and red pepper to
make these flounder fillet rolls.
This is a good dish for a good lunch.

Ingredients:
5 cups basil leaves, packed (3 1/2 ounces)
2 garlic cloves, chopped
1/4 cup freshly grated Parmesan cheese
2/3 cup olive oil, plus more for drizzling
Salt and freshly ground pepper
Four 6- to 7-ounce flounder or sole fillets
1 small zucchini, cut into matchsticks
1 red bell pepper, seeded and julienned

Directions:
In a food processor, combine the basil,
garlic, Parmesan and 2/3 cup of olive oil
and process to a puree.
Scrape the pesto into a bowl
and season with salt and pepper.
Lay the fish fillets on a work surface,
boned side down. Season the fillets
with salt and pepper and place an equal
amount of the zucchini and red pepper strips
across the narrow end of each fillet.
Tightly roll up the fillets and secure
them with toothpicks. Season the rolls
with salt and pepper and lightly drizzle
them all over with olive oil.
Lightly oil a large steamer basket
and place it in a large saucepan
over 1/2 inch of boiling water.
Put the rolls in the steamer basket,
cover and steam over moderately
high heat until just cooked through,
about 10 minutes. Transfer the rolls to plates,
spoon some of the pesto alongside and serve.