Tender, flaky fish cooked just right makes a tasty main course. And one of the most versatile is filet of sole. With a mild flavor and a thin cut, you can use filet or sole in all kinds of yummy ...

While Sole is the traditional choice for this recipe, several different fish varieties can be substituted if the sole isn’t ...

Slightly oil sheet. Smear sheet with a tablespoonful of blended mixture; forming a bed to lay the fish fillets upon. Layer the sole fillets upon the mixture; in one layer and apart from each other.

Repeat with the other sole. Season the fish with salt and white pepper. Dip both sides of each one into the flour and pat off the excess. Heat the oil in a large non-stick frying pan over a high heat.