Poached Pacific Sole with Capers and Chives

prep time:: 10 min
total time:: 25 min

Makes 4 servings

Even the most delicate fish comes out well when you cut it into half fillets and then poach it: The gentle, moist heat cooks the fish straight through (no awkward flipping), and the smaller pieces fit neatly on a spatula.

ingredients

3/4 cup dry white wine (such as Sauvignon Blanc)
1 pound sole fillets, cut into spatula-size pieces
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
2 tablespoons capers
2 tablespoons chopped chives

directions

1
Heat the wine in a large skillet over medium heat. Add the sole, drizzle with the oil, and season with 1/4 teaspoon salt and 1/8 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.
2
Divide among individual plates, spooning the wine and caper sauce over the top.