4 small skinless fillets

Juice of 1 lemon

Big bunch flat leaf parsley, finely chopped

1 tbsp capers

50g flaked almonds

1-2 tbsp olive oil

Salt and pepper

Use skinless plaice or lemon sole fillets, allowing two small fillets per person.

Preheat an oven to 180 degrees/gas 4. In a medium sized gratin dish, lightly oil the base and then lay down two fillets. Mix together the lemon juice, parsley, capers, almonds and olive oil. Season with pepper and mix, so that it forms a really rough sort of salsa. Spoon this on top of each fish fillet and then top with the other fillet and press down. Season the outside of the fish and drizzle with some more olive oil. Bake, uncovered, for 10-15 minutes depending on the size of your fillets and how cold your ingredients are to begin with. My oven is pretty ferocious, so these were done after 10 minutes. Let them rest for a minute before transferring onto a plate.

Some boiled potatoes or some purple sprouting broccoli would be magic with this.