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Sole fish are flatfish that have become extremely popular in restaurants. They generally have a delicate to medium flavour and their unusual appearance suits them exceptionally well to presentation—especially something a little out of the ordinary. Sole fish are often served whole and can either be boned-out, or with the bones left in to provide an attractive appearance. Sole fish have been found to bake beautifully either as they come, or with a stuffing of fresh herbs and lemon zest. Lightly covered with seasoned flour, sole fish can also be grilled with a little oil and lemon juice, or meunière style to produce great results. Lemon butter or meunière is a popular accompaniment and the use of herbs such as dill, sage and basil will make sure your flounder does not flop. For something different, lightly grill flounder fillets and then poach them in wine. Be careful not to overcook.
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