Light the pizza oven and bring it to a super hot temperature, the base should be roughly 440F.
Slice the skin of the sole and coat in olive oil and a good pinch of sea salt, then place onto a roasting tray.
Add the lemon slices to the top of the sole and pour over the capers. Add the vinegar, wine and a further drizzle of olive oil.
Place the roating tray into the pizza oven and cook for about 8-10 minutes. You may need to turn the tray half way through, so it doesn't catch too much near the flame. Don't be afraid of a little charring, especially on the lemons, as this all adds to the flavour of the fish - underneath the skin, the flesh will be beautifully cooked.
Remove from the oven and squeeze over the juice of half a lemon along with a handful of chopped parsley.
Serve immediately with lightly dressed salad leaves or, we also love a fennel salad made by tossing finely sliced fennel with lemon juice sea salt and parsley.