Sole with Capers and Grapes

2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
4 sole (or flounder) fillets
All-purpose flour for dusting
Salt and pepper, to taste
1/2 cup seedless red grapes, halved
1/4 cup white grape juice
1/4 cup dry white wine
2 Tbsp butter (or 1/4 stick)
1 Tbsp drained capers
1 Tbsp fresh parsley, chopped

Heat oil in large nonstick sauté pan over medium-high heat. Sprinkle fish with salt and pepper; dust both sides with flour. Add to pan and cook until browned and just opaque in center, about 2 minutes per side. Transfer fish to platter. Add grapes, grape juice, wine, and butter to same skillet. Bring mixture to boil, whisking up any browned bits. Add capers and parsley. Simmer sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Spoon sauce over fish.

Makes 4 servings
Prep Time: 10
Cook Time: 8