Sprinkle both sides of the sole fillets with paprika and ¼ teaspoon of the salt.
Then sprinkle both sides with the flour, shaking off any excess.
In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil.
Add the fillets to the pan and cook for 3 minutes on each side, or until fish is golden brown and flakes easily with a fork.
Transfer fillets to a plate, cover loosely with foil, and set aside.
Reduce heat to medium, and heat remaining tablespoon of olive oil in the skillet.
Add the peppers and cook, stirring frequently, for 2 minutes.
Add the garlic, oregano, vegetable broth, remaining ½ teaspoon salt and pepper.
Cover and cook until the peppers are tender and most of the liquid has evaporated, about 10 minutes.
Spoon hot peppers over sole fillets and serve immediately.