Roasted Dover sole with clams, marjoram and olive oil

Serves 4

(Lisa Barber)

Dover sole is one of the most beautiful fish to be found in the waters around Britain. Delicate and sweet, it is a great treat when roasted and served with sage butter and spinach or, as it is here, with clams and a gentle olive oil. It is the clams in this dish that provide the saltiness.

Allow one Dover sole per person – approximately 250g/8oz each (ask your fishmonger to prepare the fish for you)
A little sea salt and plenty of freshly ground pepper
2 tbsp mild extra-virgin olive oil
250g/8oz clams, rinsed of any grit with several changes of water
1 small bunch of marjoram, leaves only

Start by setting your oven at its maximum temperature. Season the fish with just a little salt and plenty of pepper and place in a roasting pan. When the oven is at its hottest, place the fish on the middle shelf and roast for 12-15 minutes. While the fish is roasting, place a pan over a high heat and add a tablespoon of olive oil. When the oil is hot, add the clams and some of the marjoram. Cover with a lid and cook for 3-4 minutes, shaking the pan a couple of times to help open the clams. Once all the clams are open, remove from the heat.

Take the fish from the oven and divide among four plates. Divide the clams among the plates, pour over the remaining olive oil and scatter with the remaining marjoram leaves. Serve piping hot.