Ingredients Jump to Instructions ↓

  1. 3/4 cup dry white wine (such as Sauvignon Blanc)

  2. 1 pound sole fillets, cut into spatula-size pieces

  3. 2 tablespoons extra-virgin olive oil

  4. Kosher salt and pepper

  5. 2 tablespoons caper s

  6. 2 tablespoons chopped chives

Instructions Jump to Ingredients ↑

  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. 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.


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