Food Recipes Poached Pacific Sole With Capers and Chives 3.8 (27) By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email Photo: Quentin Bacon Hands On Time: 10 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 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 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. Print Nutrition Facts (per serving) 189 Calories 9g Fat 20g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.