Rinse sole fillets and pat dry. Mix grilling spices, cumin and paprika together in a small bowl.

Cut lemon into wedges.

Preheat a frying pan with one tablespoon extra virgin olive oil (or butter). Once hot, place as many of the sole fillets as will fit in the pan without overlapping, and squeeze a wedge of lemon over them.

Cook on one side for about two to three minutes, then turn them over. Sprinkle both sides of fish with spice mixture while cooking. Cook on the other side until just starting to brown.

Remove from heat and pour sauce over fish (recipe follows). Serve warm or at room temperature.

Combine all sauce ingredients, except oil, in a bowl.

Preheat saucepan with one tablespoon oil. Add ingredients for sauce and let cook on medium-low heat, stirring occasionally.

Cook until the juices have evaporated and tomatoes are very soft, about 15 to 20 minutes.