Valentine Warner's dover sole with salmoriglio

Method

• step 1

  Heat the oven to 220c/fan 200c/gas 7. To make the salmoriglio, strip the marjoram leaves from the stem and finely chop. Put into a small bowl and stir in the olive oil, lemon juice and salt.

• step 2

  Heat a large, ovenproof non-stick frying pan over a high heat. Dust the dover sole on both sides with seasoned flour. Pour the oil onto a dinner plate and dip the sole on both sides until lightly coated. This ensures that only the oil needed is taken into the pan.

• step 3

  Put the sole in the hot pan and fry hard on one side for 2-3 minutes until well browned. Carefully turn over and transfer directly into the oven. Cook for about 6 minutes then remove – use oven gloves as the handle will be extremely hot – and see whether it is ready. Test the sole by pulling at the skirt – it should come away with only the faintest resistance.

• step 4

  Lift the fish gently onto a large warmed platter. Stir the salmoriglio, spoon over the fish and serve.