Prep 20 mins
Cook 25 mins
This recipe came from a french cooking class many years ago. One of my absolute favorites. When you want to impress -- fantastic!
- 1 lb lemon sole (or flounder)
- 1⁄2 lb green seedless grape (peeled)
- 4 tablespoons unsalted butter
- 2 shallots, chopped
- 1 garlic clove, minced
- 1 lemon, juice of
- 4 ounces half-and-half (room temperature)
- 1⁄4 cup white wine
- 2 tablespoons flour
- 2 tablespoons butter
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground pepper
- Preheat oven to 350 degrees F.
- Rinse fish, pat dry and season with salt and pepper.
- Place fish in pan and pour wine, lemon juice, and melted butter over the fish.
- Sprinkle on the shallots.
- Cover the pan with foil and bake for 25 minutes.
- Pour drippings from fish into saucepan and reduce slightly.
- Add half and half.
- Cut the 2 tablespoons of flour and 2 tablespoons of butter together with a fork.
- Add the flour/butter mixture to the fish drippings and stir until it thickens.
- Remove saucepan from heat and add peeled grapes.
- Pour sauce with the grapes over fish.