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.

The six-inch (14cm) Dover sole (not pictured) wriggled out of the man's hand and jumped into his mouth An angler had to be resuscitated after accidentally swallowing a fish he had just caught.

Dover sole is caught in the North Atlantic from the North Sea to the Mediterranean, though there are concerns that much of it is now over-fished and unsustainable. Sustainable sources of Dover ...

Award-winning chef Michael Mina demonstrates his signature dish of Phyllo-Crusted Dover Sole, which is featured at his celebrated namesake restaurant, Michael Mina Bellagio. Following the ...

The traditional version is made with wine, cream, and mushrooms, but Sole Normande can include cider, tomatoes, herbs, or even cooked apple, all Normandy products. Any of the different types of ...

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.

Meanwhile cut the fillets into 2 or 3 pieces, then dust in flour, milk the flour again Heat the butter and oil until foaming add the sole pieces and gently sauté for a minute or so the flip over ...