them over medium heat for 3 minutes. Turn them over carefully without breaking through the coating and saute for 3 to 4 minutes more. Regulate the heat so as not to burn the fat. While the sole is sauteeing, add a little more olive oil to the pan in which you sauteed the peppers. Add the tomato slices and cook them quickly until they are heated through (about 2 minutes). Remove the pan from the heat. As soon as the filets are done, place them on the bed of peppers. Top the filets with the tomato slices, decorated with the anchovy filets. Surround the platter with quartered lemons and sprinkle with parsley. In a small saucepan melt the softened butter over very low heat; add the anchovy paste and lemon juice. Pour the anchovy butter over the sole and tomatoes and serve immediately.