Poached Pacific Sole with Capers and Chives

Photo: Quentin Bacon

Yield:

Makes 4 servings

Recipe from

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

Ingredients

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

Preparation

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.

Note:

Sara Quessenberry,

March 2008