Ingredients
4
(6- to 7-oz) flounder or sole fillets
All-purpose
flour for dredging fish
2
to 3 tbsp vegetable oil
1/4
cup finely chopped shallot
7
oz stemmed Champagne grapes (1 1/2 cups)
3
tbsp unsalted butter, cut into tbsp pieces
Directions
1.
Put oven rack in middle position and preheat oven to 250°F.
2.
Rinse fish and pat dry. Season both sides of fillets with salt and pepper, then dredge in flour, shaking off excess.
3.
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until it begins to smoke, then sauté 2 fillets, turning over once, until golden and just cooked through, about 4 minutes total. Transfer with a slotted spatula to a platter and keep warm, uncovered, in oven. Add more oil if necessary, and sauté remaining 2 fillets in same manner, transferring to platter.
4.
Add shallot to skillet and cook over moderate heat, stirring, until softened, about 2 minutes. Add vermouth and simmer, scraping up any brown bits, 1 minute. Add grapes and cook over low heat, swirling skillet, until just heated through, 1 to 2 minutes.
5.
Remove skillet from heat and add butter, swirling until incorporated. Add lemon juice and season sauce with salt and pepper. Spoon sauce with grapes over fish and serve immediately.
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