Sole is a flatfish prized for its mild, delicate flavor and fine, flaky texture, fished mainly from the Northeast Atlantic and Mediterranean. The name comes from the Latin solea (sandal), a reference to the fish's flat shape. Several species share the name, including common sole, Dover sole, and lemon sole, all in the family Soleidae.
Sole is a staple of French, Italian, and Spanish cooking. Its best-known preparation is sole meunière, dusted in flour and pan-fried in butter. It also appears in Italian seafood stews such as cioppino and in Spanish dishes cooked in green sauce (salsa verde), and in Asian kitchens it's often steamed or pan-fried with ginger, garlic, and soy sauce.
Its subtle flavor pairs well with lemon, capers, and soft herbs like parsley and dill, and with sides such as rice, potatoes, or pasta.