750 gram fillets firm white fish, such as gurnard
½ cup plain flour
2 tablespoons olive oil
knob of butter
2 spring onions, thinly sliced
1 clove garlic, crushed
1 teaspoon dried tarragon
½ cup white wine
½ cup chicken or fish stock
3 tablespoons cream
1 cup seedless grapes, halved
1 tablespoon finely chopped flat-leaf parsley
sea salt and freshly ground pepper
Put the flour in a shallow dish and season well with sea salt and pepper. Dust the fish in the flour, shaking off the excess.
Heat the olive oil in a sauté pan and drop in the butter. Add the fish and cook until golden on both sides and just cooked through. Transfer to a plate and cover to keep warm. Don’t wash the sauté pan.
Sauce: Add the spring onions, garlic, tarragon and white wine to the pan. Cook over a high heat until most of the wine has evaporated, scraping the base of the pan to release any sticky bits. Pour in the stock and cream and cook until reduced and syrupy, then add the grapes and flat-leaf parsley, season and heat through.
To serve: Place the fish on serving plates and spoon over the grapes and sauce. Serve with a root vegetable gratin and a green salad.