Heat a knob of the butter in a frying pan and gently fry the shallot until softened.
Add the wine and simmer until reduced slightly.
Add the sole fillets and cook gently for 2-3 minutes until almost cooked through.
Whisk in the remaining butter and the cream and heat gently to make a rich sauce.
Stir in the basil, chervil and tomatoes.
To serve, place the fish on a plate and pour over the sauce.