Sole

Sole is a delicate, flat-bodied white fish with fine, tight flakes. Its flavor is mild and slightly sweet, and the flesh cooks quickly to a tender, almost silky bite. Cooks often pan sear or prepare it meuniere with butter, lemon, and parsley; it also works well poached, steamed, or rolled as thin fillets. Typically sold whole or as skinless fillets.

The name covers several flatfish; true Dover sole is native to the northeastern Atlantic and prized in French and Mediterranean cuisines, while various flounders and Pacific species are marketed as sole in North America. Most supply is wild-caught, with some farmed alternatives, and availability is steady through global fisheries.