Here's a simple, fast, and delicious preparation; you just dredge the fresh sole in cornmeal and then saute it in hot butter.

I use stoneground white cornmeal from the Jenney Grist Mill near our house. I find the coarser meal gives a wonderful flavor and texture, but plain yellow cornmeal works just fine, too!

The little quartered tomato garnish is a sweet Tasty Tom tomato, a relatively new variety developed in the Netherlands. Its high sugar and low acidity pair well with the mellow natural sweetness of the cornmeal.