Preheat the oven to 425 degrees F. Season the sole fillets with salt and pepper. Roll the fillets up and place in a baking dish. Combine the parsley, garlic and stock in a small bowl. Pour the liquid into the dish. Cover and bake the sole 15-20 minutes, or until just cooked through. While this occurs, whisk together the vinaigrette ingredients in a bowl. Place on dinner plates and spoon the vinaigrette over top. Garnish with lemon and parsley and serve.