Poached Pacific Sole with Capers and Chives

Real Simple
Poached Pacific Sole with Capers and ChivesRecipe
Photo: Quentin Bacon
Makes 4 servings


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3/4 cup dry white wine (such as Sauvignon Blanc)
1 pound sole fillets, cut into spatula-size pieces
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
2 tablespoons capers
2 tablespoons chopped chives


Prep: 10 Minutes
Other: 15 Minutes

Heat the wine in a large skillet over medium heat. Add the sole, drizzle with the oil, and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle the capers over the top and cook, covered, until just cooked through, opaque, and beginning to flake, about 4 minutes. Sprinkle with the chives.

Divide among individual plates, spooning the wine and caper sauce over the top.

Created date

January 2008

Nutritional Information

Calories 189
Caloriesfromfat 43 %
Fat 9 g
Satfat 1 g
Cholesterol 57 mg
Sodium 504 mg
Carbohydrate 0 g
Fiber 0 g
Sugars 0 g
Protein 20 g