A very fine, flat sea water fish, this is the true sole that is found in the waters of Northern Europe and the Mediterrenean. The rough skin covers a firm white flesh which has an excellent flavour and is suitable for all cookery methods. There are many elaborate recipes for sole but it is really at its best when cooked simply by grilling or shallow frying. The rough skin can be pulled from the whole fish by lifting a small flap of skin from the tail end, gripping the skin tightly and pulling hard towards the head.