Sole Veronique

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

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Rinse fish, pat dry and season with salt and pepper.

3. 3

   Place fish in pan and pour wine, lemon juice, and melted butter over the fish.

4. 4

   Sprinkle on the shallots.

5. 5

   Cover the pan with foil and bake for 25 minutes.

6. 6

   Pour drippings from fish into saucepan and reduce slightly.

7. 7

   Add half and half.

8. 8

   Cut the 2 tablespoons of flour and 2 tablespoons of butter together with a fork.

9. 9

   Add the flour/butter mixture to the fish drippings and stir until it thickens.

10. 10

    Remove saucepan from heat and add peeled grapes.

11. 11

    Pour sauce with the grapes over fish.