Baked sole fillet is a dish that stands out for its simplicity and delicate flavor, highly appreciated in various regions around the world. This dish has its roots in the coastal areas of Europe, particularly in France, where sole has been traditionally consumed due to its abundance in the Atlantic and Mediterranean waters. In Latin America, this fish is known by the same name in countries like Mexico and Argentina, although in some places it may simply be called "sole" or "flounder," always highlighting its soft texture and delicate flavor.
In different Latin American countries, sole is often prepared in various ways, from fried to in light sauces, but the baked version maintains a simple recipe that preserves the natural flavor of the fish and enhances it with ingredients like white wine and fresh herbs. This recipe is not only healthy but also represents a fusion between European techniques and the freshness typical of Latin American cuisine.
