Active Time

　　20 min

　　Total Time

　　20 min

　　This recipe is a variation on sole Véronique. We've used tiny Champagne grapes for the sauce — they have extremely delicate skins, so there's no need to peel them.

　　

Ingredients

Makes 4 servings

　　4 (6- to 7-oz) flounder or sole fillets

　　All-purpose flour for dredging fish

　　2 to 3 tablespoons vegetable oil

　　1/4 cup finely chopped shallot

　　2/3 cup sweet vermouth

　　7 oz stemmed Champagne grapes (1 1/2 cups)

　　3 tablespoons unsalted butter, cut into tablespoon pieces

　　1 tablespoon fresh lemon juice

　　

Step 1

Put oven rack in middle position and preheat oven to 250°F.

　　

Step 2

Rinse fish and pat dry. Season both sides of fillets with salt and pepper, then dredge in flour, shaking off excess.

　　

Step 3

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until it begins to smoke, then sauté 2 fillets, turning over once, until golden and just cooked through, about 4 minutes total. Transfer with a slotted spatula to a platter and keep warm, uncovered, in oven. Add more oil if necessary, and sauté remaining 2 fillets in same manner, transferring to platter.

　　

Step 4

Add shallot to skillet and cook over moderate heat, stirring, until softened, about 2 minutes. Add vermouth and simmer, scraping up any brown bits, 1 minute. Add grapes and cook over low heat, swirling skillet, until just heated through, 1 to 2 minutes.

　　

Step 5

Remove skillet from heat and add butter, swirling until incorporated. Add lemon juice and season sauce with salt and pepper. Spoon sauce with grapes over fish and serve immediately.