Sole Veronique - cooking recipe

Ingredients

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

Preparation

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.