Look for sole and flounder either whole or filleted and skinned. The fish should smell sweet and of the sea, and the flesh should be pearly. Appreciated for their tender, flaky, mild-tasting flesh, sole and flounder do well when quickly pan-sauteed, baked, poached, or fried. The following recipes include classic pairings and preparations for the delicate fish.

To saute fish, such as sole or flounder, cook it rapidly with a little fat and a few basic ingredients in a pan over relatively high heat; this method showcases the fish's delicate texture. You can use the pan drippings to create a quick sauce. Cook the fish at the last minute; serve it with steamed new potatoes and sauteed spinach.

Fried cornmeal-coated flounder finds a comfy home in these Louisiana po'boys. Make the sandwich in one long baguette, spread with tartar sauce, and top with sliced tomato and lettuce.

Create a dinner for two with this classic French dish. Dredge sole fillets in milk and flour, panfry, and then create the lemon-caper sauce in the same pan.

This elegant sole dish wraps sauteed spinach inside each fillet. Add the rolls to a gratin dish, pour over with white wine, top with the almond-herb mixture, and simply bake.

These fillets of flounder appear to be fried but they are actually baked. A brushing of Dijon mustard helps freshly made breadcrumbs adhere to the fillets before baking. Serve the fish alongisde roasted plum tomatoes and a mayonnaise sauce.

In just 20 minutes, dish up this appetizing supper from the microwave. The Provencal trio of red bell pepper, zucchini, and olive oil enlivens couscous; the fish steams in the microwave, ensuring that it stays moist. Finish this elegant dish with a drizzle of Dijon vinaigrette.

These fillets are cooked "en papillote," which is a French technique for cooking food in parchment parcels. Here, mild sole bakes in parchment with fennel slices, lemon slices, capers, and green peppercorns, which can be purchased dried or in small cans packed in brine. We like the dried better for this recipe, but either will do.

Make this easy fish supper all in one baking dish. The main dish and side dish are prepared together. Simply roll up mild, flaky sole or flounder fillets and place them atop a blend of bulgur, red onion, butter, garlic, and coriander, then bake.

A dusting of Wondra flour creates a very thin and crisp coating for the fish. Almonds, parsley, and lemon zest and juice are added to the pan to create a sauce. The recipe calls for gray sole, but you can substitute flounder, turbot, or another type of sole.

Give mild-tasting sole added flavor by spreading it with a butter mixture that includes parsley, lemon zest and juice, horseradish, and Dijon mustard. Then, steam the fish in the microwave for an easy dinner. Serve with potatoes and vegetables, which can also be steamed in the microwave. Double the butter mixture and toss it with the cooked vegetables.

These folded sole fillets gently poach in white wine. Lemon slices help keep the fish moist and lend additional flavor during cooking. For a simple sauce, reduce the poaching liquid and stir in lemon juice and butter.

Japanese breadcrumbs, also called panko, add lots of crunch to these fried fish sticks. Sole fillets -- breaded in the traditional ingredients of flour, eggs, and breadcrumbs -- stay tender, flaky, and moist with quick frying.

Lemon, parsley, and capers are a traditional combination for fish. These sole fillets are poached in white wine and served alongside sauteed spinach and a lemon-parsley relish topping that includes lemon segments and juice.