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Place champagne in a medium saucepan, bring to a boil, lower heat and simmer until reduced to half.
Add cream, salt and pepper, and continue cooking until slightly thickened.
Season fish fillets and place in a buttered baking mold with wine. Cook covered in preheated oven (350° F - 180° C) for 12 to 15 minutes.
When cooked, remove from oven and place on a serving dish.
Sprinkle grapes on top and cover with the hot sauce.
Serve together with potato pureé or buttered boiled potato with chopped parsley.
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