Sole Piccata With Brown Butter & Grapes

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1 1/2 pounds petrale sole fillets

Sea salt and freshly ground black pepper

About 4 tablespoons Wondra instant flour (see side bar) 2 tablespoons olive oil

4 tablespoons unsalted butter, at room temperature

1/2 cup halved, small seedless grapes, such as Thompson or red Flame

2 tablespoons drained capers

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