Servings: 6

Ingredients:
2 18 oz. Haddock Filets
2 Tbsp softened Butter
salt & freshly ground pepper, to taste
1 1/2 cups seedless green grapes, halved
1/3 cup dry white wine
1/2 cup heavy cream
1/2 tsp dried Tarragon

Directions:
1. Preheat oven to 450ºF.
2. Single layer fillets in a greased baking dish. Sprinkle with salt and pepper.
3. In a small saucepan, combine the butter, grapes and wine over high heat. Bring the mixture to a boil and cook for 3 minutes to soften the grapes. Pour over the fish.
4. Bake the fish until done, (about 12-15 minutes).
5. Meanwhile, bring the cream to a boil in a small saucepan over medium-high heat; mix in the tarragon. Let the mixture simmer over medium-low heat until reduced by a third, about 4 minutes. Set aside.
6. When the fish is done, spoon some of the baking liquid into the hot cream and mix well.
7. Pour over the fish and serve immediately with the grapes on top.

Notes:
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