Which fish should be used for making paupiette?

Sole, a type of flat fish, is ideal for making paupiettes due to its delicate texture and thin fillets. Paupiettes are typically prepared by wrapping a filling—often a mixture of ingredients such as herbs, vegetables, and proteins—in a thin piece of fish, then cooking them gently. The mild flavor of sole allows it to complement a variety of fillings without overpowering them, making it a versatile choice for this technique. Additionally, the softness of sole's flesh helps the paupiette hold its shape while cooking, ensuring that the fish remains tender and moist. Other options like salmon, cod, and trout, although flavorful, possess characteristics that make them less suited for the specific wrap-and-cook method of paupiettes, either because of their thickness, stronger flavors, or flesh compositions that may not wrap as well as the more pliable sole.