Preheat an oven to 180 degrees/gas 4. Lightly oil the base of a medium-sized gratin dish and then lay down two lemon sole fillets. Mix together the lemon juice, parsley, capers, almonds and olive oil. Season with pepper and mix so that it forms a really rough 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 were to begin with. My oven is ferociously hot, so these were done after 10 minutes. Let them rest for a minute before transferring to a plate. Some boiled potatoes or some purple sprouting broccoli would be magic with this.