b'Sole with Orange-Ginger SauceNICK STELLINOServes 41V to 1X pounds sole (Dover or Petrale), skinned and boned6 tablespoons Pompeian Extra Light Olive Oil1 tablespoon chopped parsleyFOR THE BATTER:V cup flourW cup cream2 eggs1 tablespoon cornstarch (optional)V teaspoon saltFOR THE ORANGE-GINGER SAUCE:2 tablespoons Pompeian Extra Virgin Olive OilV white onion, chopped1 tablespoon ginger, peeled and chopped1 tablespoon orange zest, chopped1 tablespoon garlic (about 2 to 3 garlic cloves), choppedW pound fillet of sole, chopped (optional)V cup sherry1 cup orange juice2 cups chicken stock (or, for a more complex flavor, 1 cup fish stock and 1 cup chicken stock)1 orange, peeled and sectioned (optional)2 tablespoons butter2 tablespoons parsley, chopped Make the orange-ginger sauce (see accompanying recipe) and keep warm.TO PREPARE THE FILLETS:Using a blender, mix the flour, cream and eggsadding the optional cornstarch for a fluffier coatingand salt. Place the fish fillets in a large baking dish and pour the egg-and-flour mixture over the fish. Turn each fillet to make sure that it is well coated with the egg-and-flour batter, handling gently so as not to break the delicate fillets. In a large saut pan, cook the extra light olive oil over high heat until it starts to sizzle, about 2 to 3 minutes. One at a time, lift the fish fillets from the egg-and-flour batter and place in the hot oil. (You might need to do this in 2 batches.) Cook the fish, 1 to 2 minutes per side, until it starts to brown. Lift the fish from the pan with a fish spatula and place on a tray lined with a paper towel. Pat the top of each fillet with another paper towel to absorb the extra oil.63'