For this simple but vibrantly flavored fish dish, we like to use firm, mild petrale sole from the Pacific coast. This is collaborative content from Food & Wine's team of experts, including staff ...

If you're making blackened seafood, there's one type of fish that comes out on top. An expert weighs in on the best fish for ...

Schmidt does a whole petrale sole ($55) that’s dry-aged for days to create a crackling skin in the oven, served with roasted sunchokes and an herb-butter persillade sauce. Other entrees include ...