Season the flour with salt & pepper. Lightly dredge the fillet, shaking off any excess. Heat the olive oil in a heavy skillet over medium high heat. When the oil is hot, add the fillets to the pan and cook for 2-3 minutes on each side until golden brown. Remove the fillets to some paper towels to absorb any excess oil.

Add the olive oil to a skillet over medium high heat. When the olive oil is hot, add the garlic and tomatoes and sauté for 1 minute. Add the sherry, deglazing the pan. Add the wine, orange juice and orange zest. Continue to cook, stirring occasionally. When the liquid in the pan has reduced by half, stir in the butter and cook another 1-2 minutes. Just before serving, stir in the parsley and basil. Place each sole fillet on a plate. Spoon the sauce over the fillets, equally dividing it between the plates, and allowing it to spill down around the fish.

In a sauce pan, reduce shallot, garlic, wine and vinegar to 2-3 tablespoons. Add cream and simmer briefly. While this is reducing, press tomatoes though a mesh sieve, collecting the juice and pulp. Add juice and pulp into wine reduction, simmer for a 3-5 minutes. Strain sauce through a fine sieve and set aside.

Over medium heat, heat 2-3 tablespoons canola oil in a large sauté pan. Season sole with salt and pepper on both sides. Dredge in flour, patting off excess. Lightly sauté 2-3 minutes a side until lightly browned. Remove to a paper towel lined plate. Drain off excess oil from pan. Ladle in gold tomato sauce, add fillets back to pan, and add in cold butter, swirling pan to emulsify. Baste fillets a few times with the sauce. Add chives. Check the seasoning and adjust accordingly. To serve, place each sole fillet on a plate and spoon tomato sauce over the fillet.