Poached Pacific Sole With Capers and Chives

0803sole-capers-chives
Photo by Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 189 calories
    • Calories 43 calories from fat
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 57 mg
    • Sodium 504 mg
    • Protein 20 g
    • Carbohydrate 0 g
    • Sugar 0 g
    • Fiber 0 g

Ingredients

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