Very popular with the ‘high class’ restaurants. Most restaurants would like to serve a whole fish (on or off the bone) ranging from 400 anywhere up to 700 grams. We can also produce fillets off larger fish.

The best Dover Soles in the world come from Cornwall and are actually at their best two or three days old allowing the flavour to enhance.

Fillets of Sole Véronique is a very popular French dish. Or why not try another French classic, Sole à La Meunière.