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Poached Pacific Sole With Capers and Chives

Poached Pacific Sole With Capers and Chives
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2008

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

Orange Broccoli
Make it a meal: Serve the fish with broccoli sautéed in butter and garlic and long-grain white rice.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.