Sole food

Local Sole Poached with White Wine

Photo and text by KARA DICAMILLO/ecoRI.org News contributor

When I was growing up my Mom used to visit our local seafood market weekly. I remember checking out the lobster tanks and gazing at the daily fresh catch. 

Living here in New England we are lucky that we have the opportunity to support our local fishermen and can eat fresh seafood whenever we want. You can find many options at the local seafood markets and even at farmers markets now.

I’ve found that sometimes people hesitate to eat fish regularly because they run out of ways to cook it. I love this super easy recipe for poached fish. It calls for just a few ingredients and takes about 10 minutes. Serve it with grilled bok choy and crispy smashed potatoes and you have a healthy family dinner. It’s perfect for a Friday night during the Lenten season as well.

Local Sole Poached with White Wine 
Serves 2

Half cup of dry white wine (such as Sauvignon Blanc)
Half pound of sole filets (or any other local white fish)
1 tablespoon of olive oil

1 teaspoon of capers

Salt
Freshly cracked pepper
1 tablespoon of chives, chopped

Heat the wine in a large pan over medium heat and add the sole. Drizzle with the olive oil, sprinkle the capers over the top and season with salt and pepper. Cover and cook until the fish is white and opaque, about 4 minutes. Serve by sprinkling with capers and spooning the extra sauce over the top.