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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.
