Cooking Sole


The gourmet flavors of dover sole

Sole is a firm textured fish with a delicate texture, usually available year around. Sold as fresh wild caught or frozen, fresh sole fillets have almost no fish smell and are springy to touch. However, frozen sole can get a mushy texture when thawed. In the recent years sole has become a favorite of many gourmet restaurants and seafood lovers indulge in the delicate flavor and texture of this flat fish.

Ways to cook sole

As with most fish preparations, sole can be broiled, baked, steamed and sauteed.

Broiled Sole

Simple add seasonings, salt and pepper and broil sole fillets or whole fish.

Find recipes for broiled sole on Recipebridge.

Baked Sole

Coat the whole fish with olive oil or butter and bake in a sheet pan. Of course add seasonings to your choice. Adding garlic and parsley brings out great flavors in this delightful fish preparation.

Find recipes for baked sole on Recipebridge.

Sauteed Sole

The classic French dish sole meunière it’s dredged in flour and sautéed. Clean the whole fish, dredge it in flour mixed with salt and pepper and saute in a pan with olive oil. Serve with lemon slices.

Find more recipes for sauteed sole on Recipebridge.

Steamed Sole

Steaming is particularly good for rolled fillets of sole, as it retains it’s shape and remains moist. Of course steaming is great cooking preparation for cutting down on calories as no fat is used. It usually takes less than ten minutes to steam a sole fillet or even whole sole fish.

Find steamed sole recipes on Recipebridge.

Poached Sole

Poaching is another great way to cook sole. One can poach sole in white wine or cider for great flavors. Adding the poching liquid to the final preparation or any sauce to with it enhances the fish flavors as well.

Find poached sole recipes on Recipebridge.


Posted by RecipeBridge Staff Writer February 26th 2013
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