Rock sole - Lepidopsetta bilineata - pin bone out
This Rock sole from the Pacific Ocean is caught on the west coast of North America. The fillets are offered as "double-deckers" whereby the dark skin (top) of the fish was removed, the white skin (bottom) is still present to accentuate the typical flavour. The fish meat is soft yet firm. This "rock sole" can be baked, stewed, boiled, poached, roasted and baked in the oven.
Coated and pre-fried, whether or not fully cooked