Rock sole is a delicate tasting fish, and can take on many flavor profiles, but you have to be careful not to overpower its natural flavor with strong sauces.

If you bake Rock Sole, be sure to keep basting the meat to prevent it from drying out. Rock sole is also good sautéed. It's recommended that fillets be undercooked, as the meat continues to cook after it leaves the pan.

	Nutritional facts
	Per 3.5 oz (100 gr) portion
	Calories 88
	Fat calories 9
	Total fat 1.0 g
	Saturated fat --
	Cholesterol --
	Sodium 80 g
	Potassium --
	Iron --
	Protein 18.7 g