For the sole, heat the butter and oil in a frying pan. Season the sole fillets on both sides with salt and freshly ground black pepper, then place them into the pan. Cook the fillets for 3-4 minutes on each side, or until cooked through.
For the lemon butter sauce, place the white wine into a saucepan over a medium heat and simmer for 4-5 minutes, until reduced.
Add the double cream and butter to the pan and simmer until thickened.
Stir in the lemon juice and remove from the heat.
To serve, place the sole fillets onto plates with the sauce poured over and the herbs sprinkled on top.
