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Photo: Quentin Bacon Photo by: Photo: Quentin Bacon

Poached Pacific Sole with Capers and Chives

Real Simple MARCH 2008

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Other:15 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 43%
  • Fat: 9g
  • Saturated fat: 1g
  • Cholesterol: 57mg
  • Sodium: 504mg
  • Carbohydrate: 0g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 20g

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Poached Pacific Sole with Capers and Chives recipe