There are various types of Soles. The Thickback Sole is ungratefully known as the “Bastard sole”. The freshest and most tasty Thickback Soles are caught on the Algarve coast. The smaller ones are excellent for frying and the bigger exemplars to grill. If you like to eat the skin of the fish, try the Thickback sole!

Some call him the pheasant of the sea. Flat fish, that lives on the sandy bottom of the sea, and that is able to trigger almost instant attacks on its pray. Like the Sole, it is a fish that stays still under the sand for a very long time. This tranquillity comes through in the elegancy of its taste and its white meat. If you enjoy strong flavours, try to eat the fins as well!

From the same family of the silver bream, but with more silver skin, they share the same habitats and characteristics – the Two-banded Seabream lives where the waves break in the coast areas and feeds from shellfish. In general, it grows less than the silver bream, and has a very delicate, white and with a subtle shellfish flavoured meat. Surprise yourself with this fish and cook it with one of Chef Bertilio Gomes’s recipe: Two-banded Seabream with sea urchin roe, crooked peas and smashed potatoes or samphire and seaweeds with Two-banded Seabream in cataplana.