Poached
Pacific
Sole with Capers & Chives
Ingredients:
¾
cup Firestone Vineyard
Sauvignon Blanc
1
pound sole fillets
2
tablespoons Olio Nuevo Arbequina Blend
Salt
& Pepper
2
tablespoons capers
2
tablespoons chopped chives
Heat
wine in large skillet over medium heat. Add
the sole, drizzle with oil and season with
salt and pepper. Sprinkle the capers over
the top and cook,
covered until opaque about 4 minutes. Sprinkle
with the chives. Serve
with the wine and caper sauce over the top of the fillets.
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