olive oil for drizzling
4 Dover sole, skinned
2 tablespoons capers, rinsed
2 tablespoons finely chopped
salt and freshly ground black pepper
2 lemons, cut into wedges, to serve
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Heat two flat baking trays, scatter them with salt and pepper, and
drizzle with olive oil.
• Lay the Dover sole on the trays. Scatter over the capers and marjoram,
season with salt and pepper, and drizzle with olive oil.
• Put the trays in the oven, and roast the fish for 10–15 minutes until the
flesh comes away easily from the bone when tested with a knife. Serve
hot with the lemon wedges for squeezing over.