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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:

Ingredients

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.
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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