Rinse the lemon sole fillets under cold water; pat dry with kitchen paper and season with salt and pepper. Place a sprig of dill and parsley onto each fillet, roll them up and place on a sheet of baking parchment and transfer to a steamer. Cut the lime into 8 slices and place a slice onto each fillet. Cover with a lid and steam over boiling water for 5-7 minutes. While cooking the fillets, braise the onion with the butter in a saucepan until golden and caramelised. Deglaze with lime juice and stock, bring to the boil and season with salt and pepper. Just before serving add chopped herbs and arrange with the Lemon Sole Fillets onto preheated plates.
Serve with steamed potatoes or risotto.
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