Filet of Sole Recipes

Filet of Sole

It sounds extravagant and exotic, but what exactly is filet of sole? It is actually just a simple cut of fish – a filet made from the side of any fish, typically from the soleidae family or other flatfish. These species have a flattened appearance, making them perfect for fish dishes requiring filets. In the United States, most filet of sole cuts are from either sole (hence the name), halibut, or flounder, depending on the particular market and the day’s available catch.

Filet of Sole Tips

Many chefs, even those experienced with seafood dishes, shy away from filet of sole because it has a mystique of being difficult to prepare. On the contrary, many butchers are happy to provide pre-cut filets in a variety of sizes and thicknesses for many different dishes. Filets can be stuffed with cheese, vegetables, or complimentary seafood (shrimp or crab is a popular choice); baked; broiled; or even rolled as an attractive and unusual appetizer.

When slicing filets, take care to slice down the sides of the fish lengthwise while avoiding all bones. For greater flavor, filets can be marinated, though remember that thinner filets should marinate for a shorter period of time to avoid washing out the fish flavor with too strong of a seasoning. Garnish filet of sole dishes with sauces, lemon slices, or fresh herbs for healthy and attractive dishes.

Eating fish regularly is a healthy habit for all families, and preparing filet of sole rather than relying on preprocessed, breaded fish is an easy and delicious way to supplement a sinking menu.