This collection of sole recipes holds a dish for every occasion, from Eric Chavot's spectacular sole gronobloise recipe, where the fish is cooked whole in a flavoured beurre noisette and served with capers and croutons; to Nathan Outlaw's whole Dover sole recipe, served with citrus stuffing and potato gnocchi.
Sole doesn't have to be served whole – Marcus Wareing's soles in coffins recipe serves the fillets with a creamy sauce, while Nathan Outlaw crumbs delicate sole fillets and serves them with a refreshing cucumber salad.
When buying sole for your dish, it's important to remember that while they may come from the same family, not all 'soles' are the same. Dover sole is perhaps the priciest and most well-regarded of soles, with its firm flesh and beautiful flavour. Lemon sole, on the other hand, has much more delicate flesh, and is best enjoyed as fresh off the boat as possible. You may also come across megrim sole. While not the prettiest fish in the world, it's a delicious fish for eating and is often a lot cheaper than its better-looking cousins.