My kids love it, and I really like it too. However, much of anything past a (very) quick pan fry would destroy these thin little suckers I would think. What’s your go-to preparation for sole?
Sole meunière, of course 
I really like this recipe. out of tomato season, I use campari tomatoes
Put a thin layer of crushed tomato sauce, sea salt, white pepper, and two pats of butter in a non-stick pan. Drape the sole over that. Cover, and place over a low flame. Return a seven minutes later. Plate, and eat.
+1 One of those dishes that proves that high quality ingredients done simply are better than almost anything else.