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![breaded sole fish with parsley and slice lemon](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI0NTgiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNDU4IDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![breaded sole fish with parsley and slice lemon](https://foodlovi.com/wp-content/uploads/2023/04/Dover-sole-with-capers-458x585.jpg)
Ingredients
- olive oil for drizzling
- 4 Dover sole, skinned
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons finely chopped fresh marjoram
- salt and freshly ground black pepper
- 2 lemons, cut into wedges, to serve
Instructions
- 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.