Heat the oven to 180c/ fan 160c/gas4. Heat a large ovenproof frying pan. Add the butter and 2 tbsp oil to the pan, and when it is sizzling, add the sole with the bottom (pale) side of the fish down- it should start to bubble. Spoon a good amount of the butter and oil over the fish and season well. Transfer to the oven for 10 minutes.
Take the fish from the pan, peel away the top grey skin and keep covered and warm on a plate. Put the pan back on the stove, add the wine and bring to the boil. Cook it has almost all evaporated and only 10ml remains. Add half the butter and cook until golden brown and nutty, then add the fish sauce and the cayenne, and cook for a minutes. Take from the heat and add the rest of the butter and the lemon juice-it will sputter so be careful. Stir in a little chopped parsley and serve the fish.
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