Wood-roasted whole Dover Sole with capers and fresh marjoram, served with Roseval potatoes roasted simply in the wood oven with torn Taggiasca olives, garlic and herbs.
Serves 2; Dover Sole approx 300g, potatoes approx. 500g
AT HOME PREPARATION:
PREHEAT THE OVEN TO 200ºC. BRUSH A LARGE, FLAT OVEN TRAY AND THE DOVER SOLE WITH EXTRA VIRGIN OLIVE OIL, SEASON WITH SEA SALT AND BLACK PEPPER, THEN SCATTER OVER THE CAPERS AND PUT IN THE OVEN. AFTER 10 MINUTES, PLACE POTATOES (STILL ON BAKING PAPER IN AN OVENPROOF DISH) INTO THE OVEN. CHECK THE FISH AFTER A FURTHER 7 MINUTES AND TEST FOR DONENESS USING THE POINT OF A SHARP KNIFE IN TO THE THICKEST PART OF THE SOLE. IF COOKED, THE FLESH SHOULD COME AWAY FROM THE BONE EASILY. REMOVE BOTH FISH AND POTATOES FROM THE OVEN, SQUEEZE LEMON OVER THE FISH AND SERVE WITH ANY PAN JUICES AND EXTRA VIRGIN OLIVE OIL.
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