Sustainable sources of Dover sole caught in the English Channel are available – look for the distinctive blue MSC logo. Most sole is gutted upon landing and is available whole and occasionally ...

Add the oil and heat it until it hazes. Add the sole (skin-side down if you’ve part-skinned them) and fry, without moving them, for 3-4 minutes, or until they form a golden-brown crust. Turn ...

Sole was the most prized of all sea fish, rivalled only by turbot during the 19th and early 20th centuries. The size of the sole you served or ate reflected your wealth and standing in society.