1 egg
1 tbsp. finely chopped parsley
1 tsp. dill weed
4 sole or flounder fillets, 3 1/2 oz. each
1 tbsp. safflower oil
Lemon wedges & parsley sprigs

Beat egg with parsley and dill until foamy. Dip fillet into egg mixture. Saute fillets in oil in a large skillet over high heat until lightly browned on both sides. Place fillets in shallow baking pan. Bake at 375 degrees for 5 minutes. Garnish with lemon and parsley. Heat 1 cup green seedless grapes in 1 cup dry white wine until grape skins begin to burst. Spoon grapes and wine over each portion just before serving.