Take four soles...
and prepare the fish - skinning Dover soles is easy when you do it the right way...
start at the tail end with a small cut across...
and those kitchen scissors make light work of trimming away all those tiny bones that run around the edge of most flat fish ...
giving you four clean whole fish on the bone, always tastier than fillets and much easier to manage on the stove...
mix a simple marinade of olive oil. garlic, fresh marjoram, salt and red chili to taste...
to complete yet another superb recipe from Rick Stein's new re-worked Fish & Shellfish book...
a few roasted peppers...
added to the mix...
make the perfect marinade.
