This is one of my greatest pleasures. I get sole caught in the night market and I make it in the 'day market' of my kitchen! They are so fresh that the skin is crispy. You can use Dover sole, lemon sole or plaice for this recipe. Some people like to remove the skin, but what a pity - it's so good!
My grandmother dredged the fish in a bit of flour before cooking, so that the skin wouldn't come off of the fillets.