Poached Pacific Sole with Capers and Chives
- 1 pound sole fillets, cut into spatula-size pieces
- 2 tablespoons chopped chives
- Kosher salt and pepper
- ¾ cup dry white wine (such as Sauvignon Blanc)
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
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 chive...