1. Season the sole with salt and pepper.
2. Heat a saute pan over high heat and add 2 tablespoons of olive oil.
3. Once the pan has a light smoke, add your fish fillets and swirl your pan to prevent the fillets from sticking.
4. Continue cooking until well caramelized, turn each fillet and brown the opposite side.
5. Remove the fillets from the heat and divide among four plates.
6. Spoon the beurre blanc over each fillet, and garnish with the fresh parsley.