The European Dover Sole is universally considered to be one of the best tasting fish in the sea. Chefs urge to cook the Dover Sole simply and not mask their superb taste. The tender, moist flesh shines in the kitchen with even minimal attention: prepare it a la meuniere, on the grill with lemon wedges as a garnish, steamed or poached with wine and topped with sauce. Because of the thin, delicate fillets, Dover Sole is best suited to these methods rather than dry heat like baking or boiling to avoid overcooking. It is also considered excellent off the bone and is often served whole and filleted at the table. Despite its delicacy, it is able to stand up to heavier sauces traditionally used in Europe. Whole Fish are 1 Lbs each. Four Skin-on Fillets are Approximately 1 pound total, Net. Wild Caught. France or Portugal.