Valentine Warner's dover sole with salmoriglio

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.

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.

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.

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