This is the name of flatfish species found at the bottom of the ocean. They are in every Ocean possible and can be made in many ways.
Use wine, sauce, other liquids or moist vegetables to keep thin flatfish fillets from drying out. Avoid sauces and herbs that overpower their delicate taste. Thicker fillets are great for broiling, served with lightly herb butter. The firm and meaty flesh of larger species like fluke or dab is good for rolling or stuffing.