Make the sauce by placing all its ingredients in a pot over medium heat. Bring to a simmer, cover and cook 15-20 minutes. For the fish, combine bread crumbs, Parmesan cheese, salt, pepper, oregano and basil on a wide sided plate. Coat sole in flour, shaking off excess then coat evenly in egg mixture. Set fillets in crumb mixture and coat on both sides, gently pressing them on. Heat the oil in a large skillet over medium-high heat. Cook sole 3-5 minutes per side, until nicely coloured and cooked through. Spoon sauce onto serving plates, set sole over top, garnish with lemon and basil, and serve.