Poached Pacific Sole with Capers and Chives

Poached Pacific Sole with Capers and Chives Recipe
Photo: Quentin Bacon


Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 10 Minutes
Other: 15 Minutes

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


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


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.

Sara Quessenberry,

Real Simple

March 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note