Cooking the sole in the wood oven adds a wonderful lightly smokey, lightly charred flavour to the fish that really enhances its subtle flavour. Don't be scared to char the top of the fish, as this all adds to the wonderful flavour - you'll also find the flesh is beautifully cooked as it gently steams in the wine.
You can recreate this recipe just as easily in a conventional oven, simply add a further 2 minutes to the cooking time and set the oven to 200C.
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.
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