Sole fillets

Sole fillets are thin, boneless cuts obtained from sole, a flatfish with an elongated body and delicate texture. This fish is highly valued in cooking for its white, tender, and subtly flavored meat, making it an ideal ingredient for light and sophisticated preparations, such as grilled, baked, or lightly sauced fish.

Origin: Sole is a fish found primarily in the coastal waters of the North Atlantic, the Mediterranean Sea, and the Pacific. Although several species of sole exist, it is typically fished in European and American regions, where it is highly prized in local cuisine.

Properties: Sole fillets are an excellent source of lean protein, low in fat, and contain significant amounts of omega-3 fatty acids, which contribute to cardiovascular health. They also provide B vitamins and minerals such as phosphorus and selenium, essential for metabolism and antioxidant function.

Synonyms in Latin American Spanish: In some Latin American countries, especially Mexico and the Caribbean regions, sole is also known as "platija" or simply "lenguado." However, the term "filetes de lenguado" is widely understood in the culinary world to refer to its cleaned and ready-to-cook meat.