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Preheat oven to 400°F (200°C).
In a large pot of boiling salted water, cook pasta according to package directions. Drain and set aside.
Pour 1 tbsp (15 mL) oil into a shallow baking dish and add sole fillets.
Spread pesto onto sole fillets. Season to taste.
Bake for 5 to 7 minutes or until fish is opaque.
Heat 1 tbsp (15 mL) oil in pot and sauté garlic and sun-dried tomatoes. Return pasta to pot and add remaining olive oil, zest, lemon juice and red pepper flakes. Season with salt and pepper to taste and mix well.
Serve fish with sun-dried tomato linguine.
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