465. Sogliole in Gratella

Grilled Sole

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

A singular thing about this fish that merits mentioning is the fact that, like all well-constructed animals, it is born with one eye on its right side and the other on the left. But at a certain period in its life the eye that was on the white (or left) side migrates over to the right side and settles, like the other eye, on the dark side. Sole and turbot swim on their blind sides. Because of the quality and delicacy of its flesh, the French call sole the “partridge of the sea.” It is a fis

Method