Ingredients Seafood Fish Sole 4 Simple Sole Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on May 21, 2023 Trending Videos Close this video player Photo: © Fredrika Stjärne Sole is a type of flatfish that's prized for its sweet, delicate — never fishy — flavor, something like tilapia crossed with cod. Its firm, meaty flesh can be salted like a steak, and while it does become flaky and tender when cooked, it's difficult for it ever to get mushy. There's lots of discussion about what is and isn't actually sole fish, but it's worth noting that in the United States, the fish that we call sole are really different types of flounder. Thankfully, the semantics matter little, as there isn't much difference between flounder and true sole when it comes to cooking and eating! Cleaning and cooking sole is not a difficult task; it can be grilled, baked, fried, or pan-broiled. Make a simple stovetop preparation with brown butter and thyme, or try a grey sole recipe in which fillets are baked in a rich, herbed wine sauce for a satisfying supper. Here are four of our favorite ways to cook sole. 01 of 04 Brown Butter Sole with Herb Salad © John Kernick This elegant dish from Bryan and Michael Voltaggio is incredibly simple: Sauté with butter and thyme and serve with a fresh side salad in a half hour. If your fishmonger doesn't have smaller grey sole fillets, buy two larger 8- to 10-ounce fillets and halve them crosswise. Get the Recipe 02 of 04 Sole Fillets with Herbed Wine Sauce © Oddur Thorisson A simple vermouth and herb-spiked cream sauce is incredibly delicious over tender, flaky pieces of fresh sole in this 45-minute recipe from Mimi Thorisson. Get the Recipe 03 of 04 Seared Sole with Lime Sauce © Fredrika Stjärne This quick Thai-inspired sauce is a weeknight miracle for any flaky white fish. You'll have sauce and sauteed sole in 15 minutes. Los Angeles chef Kuniko Yagi prefers making the sauce with spicy Thai bird chiles; for less fire, you can remove the seeds or substitute serranos. Get the Recipe 04 of 04 Grilled Whole Flatfish with Lemon-Herb Butter Greg DuPree Robin Bashinsky shares how to grill the fresh fish whole from cleaning and drying it to serving it with a simple lemon-herb butter. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit