Blanch the tomatoes, skin and deseed them, and cut into dice of about 5 mm/¼ inch. Pick over the parsley, wash and roughly chop.
Skin the fish, remove the heads and blood clot behind the heads and rinse well. Trim off the fins and the ends of the tails with a pair of scissors. Butter an ovenproof pan or dish large enough to take the sole and scatter with the shallots. Lay the fish in, season, add the fish stock, lemon juice and the white wine, and cover with a lid or buttered paper or foil. Heat on top of the stove until the liquid starts to tremble, then transfer to the
Meanwhile, reduce the cooking liquor by three-quarters. When the sole have cooled slightly, lay them on a flat surface, and carefully remove the top two fillets using a palette knife. Remove the bone, trim the fillets, and return the top two fillets to re-form the shape of the sole. When the stock has reduced, add the cream, bring back to the boil and reduce slightly until it starts to thicken.