Cut each lemon sole fillet in half lengthwise so you have eight pieces in total.
Season each piece with salt and pepper
Roll up from the thickest end of the fillet and fix with toothpicks through each roll
Place the rolls in an ovenproof dish and surround with wine and stock
Cover the dish with foil and bake in an oven at 170C for 15 minutes
Drain all the liquid from the dish into a small pan. Switch the oven off and put the fish back in, well covered with foil, to keep warm (you may want to leave the oven door slightly ajar)
Add the parsley and tarragon to the liquid and bring to the boil. Reduce down by about 50%
Cut the grapes in half. For a posh version, you may wish to try skinning the grapes by blanching them in boiling water for a few minutes and then slipping the skins off (before you half them). But, usually I don't bother!
Add the cream to the liquid in the pan and bring to the boil. Reduce down till thick, then add in the grapes and warm through
Serve the fish covered with the sauce.