Sole
(Solea solea)
It is the most consumed flat white fish in the Iberian Peninsula due to its high quality, with a smooth flavor and texture, very attractive for diners of any age. home cooking.
The little ones are fried; the medium ones (220 to 250 g) are roasted in the oven or on the grill and the large ones are poached in short broth or stuffed and baked, or braised. The fillets, rolled in pops or flat, are poached and served in sauce, sometimes breaded and fried or roasted
