Dover sole with capers
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.