Ingredients

Serves: Serves 2 or 3

2 tablespoons, plus 1 teaspoon extra virgin olive oil
1 pound sole filet, skinned and boned
Gray salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons minced shallots
1 teaspoon finely chopped fresh thyme
3/4 cup grape juice
2/3 cup seedless red grapes
2 tablespoons unsalted butter

Directions

In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat until just smoking. While the oil is heating, season the sole with salt and pepper and dredge in the flour. Pat to remove excess flour.

Carefully place the fish in the hot oil, skinned side up. Cook about 4 minutes, or until golden brown, then carefully turn the fish over and cook for another thirty seconds. Transfer the fish to a warm plate.

Add a teaspoon of olive oil to the pan, adjust the heat to medium and add the shallots. Saute about two minutes until lightly caramelized, then add the thyme. Add the grape juice and stir with a wooden spoon, scraping the bottom of the pan. Reduce the heat and simmer until the juice is reduced by half.

Add the grapes to the sauce to warm. Swirl in the butter and season with salt and pepper to taste. Spoon the grapes and sauce over the warm fish fillets. Serve immediately.