Juice the limes and marinate the sole fillets in the lime juice for 2 hours. Rinse the sauerkraut several times in cold water. Bring a large pot of salted water to a boil and blanch the sauerkraut for 3 minutes. Drain. Just before serving mix the sauerkraut with a little olive oil and the lemon juice. Season with salt and pepper. Place the sauerkraut on the serving platter and arrange the sole fillets on top. Garnish with the scallions and the cherry tomatoes.
