We have taken the hard work out of preparing this wonderful Dover Sole for you.

Skinned, trimmed and dressed with capers, marjoram and Cantabrian anchovy. 

All that's left to do is turn on the oven and bake.

• Approx 300g, serves 1
• Allergens: fish

At home preparation: 
Preheat the oven to 200ºC (fan). Brush an oven tray with extra virgin olive oil. Place the fish on top, season with sea salt and black pepper, and cook for 10 minutes. Test for doneness by inserting the point of a sharp knife into the centre of the thickest part of the sole; if cooked, the flesh should come away from the bone. Squeeze lemon over the fish and serve with any pan juices from the pan and extra olive oil.