Fillet of sole with grapes (also called Fish Veronique) is such an elegant recipe for company, and because it's easy to make, you can expect to sit down to the dinner table unfrazzled. A win-win for everyone!
- In large shallow dish, combine flour, salt and pepper to taste and coat fish fillets in this mixture.
- Melt butter and oil in nonstick skillet over medium heat and add ginger root. Stir, then add coated fillets. Sauté for 3 to 4 minutes on each side until the fish begins to turn golden and flakes easily when tested with a fork. Remove to an ovenproof dish, cover and keep warm in low oven.
- Add wine or stock to the pan and cook, stirring to incorporate bits from the bottom of the pan. Simmer for 4 to 5 minutes to reduce the liquid, then add grapes and sugar. Cook 4 minutes longer, stirring constantly. Season to taste with salt and pepper. Add the fillets and sprinkle with almonds. Serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||73 g|
|Saturated Fat||11 g|
|Unsaturated Fat||32 g|
|Dietary Fiber||4 g|