TO SERVE TWO
2 filleted sole, 450 g (1 lb) each (total 8 fillets)
75 g (3 oz) butter
1 spring onion, finely chopped
salt and freshly ground pepper
275 ml (half pint) white wine
225 g (half lb) small white seedless grapes, washed
2-3 tablespoons single cream
Preheat the oven to 180C/350F/Gas 4. Skin the soles (if necessary), wash in running water and gently pat them dry. Place in a large baking dish and sprinkle with slivers of half the butter, the spring onion, salt, pepper and the white wine. If you don't have a lid for the dish, rub a piece of foil with butter and cover the fish. Cook in the oven for 10 minutes.
Remove the fish from the oven and pour about one third of the liquid into a small pan. Add the grapes to the fish and return to the oven to cook for a further 10 minutes.
Place the pan with the fish liquid over a good heat, add the cream, whisking all the time. Let this boil for 2-3 minutes. Take the pan from the heat and add the remaining butter, cut into slivers. Serve the sole on a hot serving plate, garnished with some more of the grapes and the sauce. Serve hot.