Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I discovered tilapia, and started to like it. Could I use tilapia for recipes that require sole?

share|improve this question
up vote 5 down vote accepted

Yes, the flavor and texture are a bit different but from a technical perspective it would work.

Fillets of sole are typically a bit thinner and more flexible than tilapia so if it's a recipe where the sole is to be wrapped into a paupiette (rolled package) the tilapia would have to be shaped differently (such as layer the filling on top of the tilapia fillet instead of wrapping it, or sandwich the filling between two smaller pieces of tilapia.)

Besides the fact that you like Tilapia, the other benefit is that it's less expensive than sole.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.