Poached Pacific Sole With Capers and Chives

Poached Pacific Sole With Capers and Chives
Quentin Bacon
Serves 4
preparation
10
minutes
cooking
25
minutes

Ingredients

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

Directions

  1. Heat the wine in a large skillet over medium heat. Add the sole, drizzle with the oil, and season with ¼ teaspoon salt and ⅛ teaspoon pepper.
  2. Sprinkle the capers over the top and cook, covered, until just cooked through, opaque, and beginning to flake, about 4 minutes.
  3. Sprinkle with the chives. Divide among plates, spooning the wine-and-caper sauce over the top.
Sara Quessenberry
February 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 43 %
  • Fat 9 g
  • Sat Fat 1 g
  • Cholesterol 57 mg
  • Sodium 504 mg
  • Carbohydrate 0 g
  • Fiber 0 g
  • Sugar 0 g
  • Protein 20 g
What does this mean? See Nutrition 101.