Cut notches into the surface of the sole and then season with salt and pepper. Let sit for 5 minutes and then lightly coat with flour.

Heat olive oil in a frying pan. Place the sole into the pan and pan-fry. Once both sides have browned, pour in the white wine and add the herbs.

When the alcohol has cooked off, remove the fish and herbs from the pan and add the rice vinegar to the pan. Immediately pour the sauce over the fish and enjoy.