You can use flounder fillets instead of sole, or sardines, which must be boned but left in one piece, not divided into two fillets. Soak the golden raisins in a little warm water to plump them.

Most sole is gutted upon landing and is available whole and occasionally in fillets: if you ask for it filleted, keep the bones and head to make fish stock. It’s available all year round but is ...

In this recipe, strips of fillet of sole are rolled to form what French cooks call paupiettes. Rolled beginning at the thickest end, the paupiettes will not unfurl as they cook. Using whipped butter ...

This delightfully simple dish features tender sole fillets lightly floured and sautéed to golden perfection, drizzled with an ...

To make sole meunière, delicate fillets of sole are expertly sautéed, seasoned with a touch of salt and pepper, and cooked ...

Its simple subtle yet full of flavors. A warm winter stew with some toasted garlic bread is sure to satisfy your soul. You can also do 2/3 types of fish instead of Sole fillet. While choosing parsley ...

Place three sole fillets on each of the vegetable mounds, and fold each fillet in half to prevent them from overcooking. Season the sole with salt and pepper. Divide the butter evenly between each ...