Samak Musa (Egyptian Sole with Grape Juice)

2 lbs sole fillets
1/2 C flour, seasoned with salt and pepper
1/2 C butter
1 large onion, diced
1 C sliced mushrooms
Salt and pepper to taste
1/2 C white grape juice
1/2 C half and half
Moisten the fillets with a little water, then dip in the flour and set aside.
Heat butter in a frying pan, add fillets, and saute over medium heat for about 10 minutes, browning both sides. Remove to a greased casserole dish.
In the same frying pan, saute the onion over medium heat for about 5 minutes. Add mushroom, salt, and pepper, and stir-fry until the onion turns golden. Add the grape juice and simmer for a few minutes. Remove from heat, stir in the cream. Pour the sauce over the fish. Cover and bake at 350 F for a half hour.