To remove from the sole the black skin, that white and to heat the oven up to 200° C. To cut the head and to remove the viscuses. To cut the fins. With the enough cold running water to rinse the sole abundantly and to dry it with kitchen paper. To take an enough great heat-resistant pan to contain the sole, to smear the butter and to set down the fish. To prepare above sole the slices of orange watching out to superimpose them. To sprinkle with the fused butter, to fan the minced grasses and to unite the salt and the pepper. After having covered completely with an aluminum sheet, to cook in oven for 25-30 minutes. After having garnished with the peel of orange and the grasses to serve.