2 filets sole, 5 oz ea.
2 tablespoons olive oil
salt and pepper to taste
panko crumbs for dredging
1 tablespoon shallot, minced
1 tablespoon garlic, minced
1/3 cup white wine
1/2 lemon, juiced
1/2 stick butter
1 cup green grapes, halved
1/2 stick of butter, soft
fresh parsley, chopped for garnish
cherry tomatoes for garnish
Mince the garlic and shallots.
Quarter the mushrooms and cut the green grapes in half.
Baste the sole with a little olive oil and coat one side in panko crumbs.
Season lightly with salt and pepper
Heat olive oil in a non-stick skillet over medium high heat.
Place the fish, crumb side down in the skillet and cook for about 2 minutes.
Flip and cook on the other side for about 2 minutes and then remove the fish from the pan and keep warm.
Add a little more olive oil to the same pan if necessary and saute the garlic and shallots, cook briefly.
Add mushrooms and grapes.
Add 1/4 cup of the white wine to deglaze the pan and allow the liquid to reduce by half.
Squeeze in 1/2 lemon and add half a stick of soft butter to finish the sauce.
Place the sole on a serving platter and garnish with some cherry tomatoes and the parsley.
Pour the sauce over the fish, finish with a dollop of bearnaise and serve.