The megrim sole (Lepidorhombus wiffiagonis) is fished both in the Atlantic and the Mediterranean. A good part of the catches come from our fleet in the Sole Bank. Its body is flat, oval and elongated, with a very large and oblique mouth. The eyes, located on the dorsal side, are large and close together, set at slightly different levels. The colour of their dorsal face varies from yellow to brown, while the ventral face is white with pink hues.
They’re easy to find on our markets all year round, although most abundant in March and April. Normally, they weight around 200 to 500 grams per piece, although some reach over a kilo.
Megrim sole is a white fish that’s low in fat and calories and has a high level of protein compared to other lean fish. Its vitamin and mineral content includes iodine, phosphorus, sodium, potassium, magnesium and iron, as well as folic acid and vitamin B6, which are essential for health. A very easy to digest fish, it’s recommended for people with digestive diseases.
Its white flesh has a very traditional flavour and few bones, which is why it’s been a staple food for children for so long. Except in large sizes that allow stews and oven bakes, the most common way to cook this fish is to fry it, either sliced or filleted.