Filet of Sole with Capers and Grapes

This is a good tasting dish
with a balance of sweet from the
grapes and salt from the capers.
Nice with the added cream too.

Ingredients:
2 tablespoons olive oil
4 Dover sole fillets
flour for dusting fish
1/2 cup seedless red grapes
1/4 cup white grape juice
1/4 cup dry white wine
1/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon capers, drained
1 tablespoon chopped fresh parsley

Directions:
Heat butter in large skillet over medium heat.
Season sole fillets with salt and pepper;
dust both sides of fish with flour.
Add to skillet and saute until
browned and just opaque in center,
about 2 minutes per side.
Transfer fish to platter.
Cut grapes in quarters and add
along with, grape juice,
wine, to same skillet.
Bring mixture to boil,
whisking up any browned bits.
Add cream, capers and parsley.
Lower heat and simmer sauce
until thickened, about 3 minutes.
Season to taste with salt and pepper.
Spoon sauce over fish, serve.