If you’ve heard of megrim sole, you’re already one-up on a lot of people. It’s hardly a popular fish. Its cousins, meanwhile, the lemon and Dover, have been on menus across the land ...

Pacific sole is usually available at fine fish markets. Moroccan black olives ... the world — with recipes and kitchen tricks from the L.A. Times’ Cooking newsletter.

Leftover mashed potatoes add a creamy texture to cakes I made recently from coarsely chopped sole fillets. Tips Use boneless, skinless chicken breasts instead of the fish. Experiment with fresh ...

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Gently pass the sole fillets through the flour, shaking off any excess, then dip them into the beaten egg, coating them well. Finish the fish sticks by rolling the sole in the breadcrumbs.

and capers is whipped up and poured right on top of the potatoes and fish. Finished with a handful of chives, the meal is ready to serve right off the plate. If dover sole or flounder is ...

“All the fish are plugged with krill. But the sole did not disappoint. In my opinion the Petrale sole are one of the best eating in our area.” On May 1, rockfishing will open for nearshore ...

3. Add around 1 teacup water and saute it. After 30 seconds add around 300 gms of sliced sole fish. (Remember that the fish is not pre-marinated) Let the water cover the fish and allow it to boil for ...