To remove the skin from the soles make a
small incision in the tail and tear the skin away from the fish, pulling
it out from the incision in the tail to the head.
Once you've removed the skin, make various cuts lengthways in the
surface of the soles.
Cut a lemon in half. Cut
one of the halves into slices and squeeze the other half with a juicer
so that you have lemon juice to pour over the soles.
Before adding the
squeezed lemon juice, smear the soles both sides with olive oil from
Lower Aragón and places them in an oven dish, then pour the lemon juice
Cut the serrano
ham from Teruel into thin strips and insert the strips into the
lengthways cuts that we have made in the soles.
Put the oven dish into
the oven and leave it to cook for 15 minutes at a medium temperature.
To serve, you can
decorate the soles with the slices of lemon and sprinkle finely chopped
parsley on top.
Seasoning should be left
to the taste of the person who's going to eat it, seeing as the ham
already gives this dish enough flavour for seasoning not to be