Sole with Grapes

Build the Meal Around Sole with Grapes

• Steamed white rice
• Steamed green beans
• A cucumber salad

How to Make Sole with Grapes

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1. Melt the butter in a wide, deep frying pan over medium heat. Cook the shallot for 2 minutes, until soft.

   Mark done Start 2 min timer

2. Add the stock and lemon juice and simmer for 5 minutes, until reduced by about a third. Stir in the pepper.

   Mark done Start 5 min timer

3. Add the grapes, then lay the sole fillets in the sauce. Cover and poach gently for 4 minutes, until the fish is opaque.

   Mark done Start 4 min timer

4. Lift the fillets onto warm plates, stir the tarragon into the sauce and spoon the sauce and grapes over the fish.

   Mark done

Worth Knowing Before You Cook

Halve the grapes so that they warm through quickly and release a little juice.

Fold the thin tail ends of the fillets under so that they cook at the same pace.

If the sauce is thin, lift out the fish and boil the sauce for 2 minutes before serving.

Ingredient Swaps

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Keeping What's Left

Best eaten at once. Keeps in the fridge for up to 1 day; reheat gently, covered.

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.