In an oven dish just large enough to fit the sole, combine the Heritage Extra Virgin Olive Oil, peppercorns, coriander seeds, shallots and lemon leaves (if using). Season all sides of the fish liberally then place into the oil, ensuring it is submerged. Place into the oven and cook for 20 minutes.
In a large pot, cover the baby potatoes with cold water and add salt to taste (the water should taste only as salty as you want the potatoes to be). Bring to a simmer over medium heat, and cook until fork tender, 10-15 minutes. Remove from heat and cover the pot – drain the potatoes just before serving.
For the beurre blanc, combine shallots, peppercorns, wine and vinegar in a small saucepan. Cook until the liquid has almost completely reduced, then add the cream and bring to a boil. Strain out the solids and return the liquid to the pan. Add the butter gradually, whisking to create an emulsion. Season with salt and white pepper to taste. Keep warm.
To test if the fish is cooked, pierce the thickest part with a metal skewer. It’s cooked once the fish offers no resistance all the way to the bone. Carefully transfer the cooked fish to a board. Using a fish knife or offset spatula, remove the wing bones. Next, carefully remove the two top fillets from each side of the spine. Lift away the spine from the fish beneath, then separate into two fillets. Halve each of the four fillets, resulting in eight portions.
Divide the sole portions among eight warm plates, then follow each plate with three potatoes.
Spoon over the warm beurre blanc, followed by an extra drizzle of Heritage Extra Virgin Olive Oil.