• 1 bunch globe grapes, halved and seeded (1½ pounds)
• 2 (1-pound) whole trouts, cleaned
• Salt
• Pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons dry white wine
• 2 medium tomatoes, cut into 1-inch pieces
• 3½ ounces cremini or button mushrooms, trimmed and quartered or cut into sixths, if large
• 1 medium shallot, finely chopped
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh chervil

In a blender, puree 1 cup grapes. Transfer to a fine mesh sieve set over a bowl and press to extract ¼ cup juice. 

Rinse trout and pat dry; season with salt and pepper. In a large, heavy skillet, heat oil and wine over medium-high heat. Add trout and cook for 4 minutes. Flip and cook 2 minutes more.

Add grape juice, remaining grapes, tomato, mushroom and shallot to skillet. Continue cooking until fish is just cooked through and sauce is slightly reduced, about 6 minutes more. Sprinkle with thyme and chervil.