For the dressing, heat the oil in a pan, add the garlic, capers and chopped tomato and gently warm through. Season, to taste, with salt and freshly ground black pepper and stir in the lemon juice and parsley. Remove from the heat, set aside and keep warm.
For the sole, heat the oil in a non-stick frying pan and fry the sole for 2-3 minutes on each side, or until cooked through.
To serve, place the sole onto a plate and pour over the warm dressing.
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