Poached Pacific Sole With Capers and Chives

Poached Pacific Sole With Capers and Chives
Photo: Quentin Bacon
Hands On Time:
10 mins
Total Time:
25 mins
4 serves


  • ¾ 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


  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.

Nutrition Facts (per serving)

189 Calories
9g Fat
20g Protein
Nutrition Facts
Calories 189
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 57mg 19%
Sodium 504mg 22%
Protein 20g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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