Heat a pan over medium-high heat and add half of the butter. When the butter is melted, season the sole with salt and pepper and add to the pan. Cook about 2 minutes per side, or until the fish just flakes. Transfer to a serving plate and do not clean the pan.

Add remaining butter to the pan and heat until the butter turns brown (this will not happen if using coconut oil so skip ahead). Add white wine, reduce volume by half then stir in lemon and parsley. Season to taste with salt and pepper. Pour over sole and serve.