Cook the wild rice in a large pan of boiling salted water for 40—45 minutes, or according to packet instructions, until tender.
Meanwhile, melt the butter in a large saucepan over a moderate heat, add the shallots and cook for 3 minutes until soft. Add the wine, orange juice, orange rind and redcurrant jelly, if using. Bring to the boil, then boil until reduced by half. Season with salt and pepper and add honey to taste. Cover and keep warm.
Coat the sole fillets with the flour and season with salt and pepper. Heat the oil in a frying pan, add the sole fillets, in batches, and cook for 3 minutes on each side or until cooked through. Remove from the pan and keep warm.
Drain the rice and stir in the orange segments. Spoon on to a warmed serving dish and place the fish on top. Pour the sauce over the fish, garnish with parsley and serve immediately.