Rinse fish in cold water, pat dry, set aside. Season with salt and pepper.
In a large frypan over medium-high heat, add 2 tbsps of the butter. Add sole, fry on 1 side 1 minute, turn and cook for an additional 1-2 mins until cooked through. Remove from pan, and keep warm.
Turn heat down to medium-low. Add remaining butter, wine, chives, almonds and squeeze half the lemon over everything. Cook for 3 minutes until gently bubbling, add back sole. Season with additional salt and pepper, cook 1 minute.
Serve sole on plates with steamed vegetables and rice pilaf. Spoon pan sauce over fish.