Put the sole fillets in a wide shallow pan and pour over the grape juice. Season with salt and pepper. Simmer gently for about 15 minutes until the fish is tender.

Add the grapes and cook for a further 5 minutes. Transfer the fish to a warmed serving dish and pour the sauce and grapes over.

Both red and white grape juice are available in large supermarkets and health food shops. It is important to read the label carefully to make sure it does not contain any form of sweetening.