Poached Pacific Sole With Capers and Chives
Serves 4|
Hands-On Time:
10m
|
Total Time:
25m
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
- 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.
- 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 plates, spooning the wine-and-caper sauce over the top.
Nutritional Information
- Per Serving
- Calories 189Calories From Fat 43%
- Fat 9g
- Sat Fat 1g
- Cholesterol 57mg
- Sodium 504mg
- Carbohydrate 0g
- Fiber 0g
- Sugar 0g
- Protein 20g
What does this mean? See Nutrition 101.
Quick Tip
Make it a meal: Serve the fish with broccoli sautéed in butter and garlic and long-grain white rice.
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