- Yield:Serves 2
- Active time: 30 minutes
- Total time:30 minutes
- 2 medium cooked and peeled beets, finely diced (about 1 cup)
- 1/2 cup capers, rinsed and dried
- 3 tablespoons chopped parsley
- 2 teaspoons extra-virgin olive oil
- 4 teaspoons juice from 1 lemon, plus 1 lemon cut into wedges for serving
- Kosher salt and freshly ground black pepper
- 2 whole lemon sole, scaled and gilled
- 1/2 cup rice flour
- 6 tablespoons unsalted butter
Combine beets, capers, and parsley in a medium bowl. Add olive oil and 1 teaspoon lemon juice. Season to taste with salt and pepper and toss to combine. Set aside. Preheat the oven to 250°F. Season the fish with salt and pepper on both sides. Place rice flour in a shallow bowl and dredge fish on both sides.
Melt 4 tablespoons of butter in a large nonstick skillet over medium-low heat, swirling gently until solids are pale golden brown and butter has a nutty aroma. Shake excess flour off of fish and gently add to pan. Cook, swirling the pan gently, until well-browned on first side, about 5 minutes. Carefully flip the fish using two thin metal spatulas and cook on second side until browned, about 5 minutes longer. Transfer fish to a paper towel-lined plate to drain slightly, then set on warmed serving platter and set in oven while you make the sauce.
Add remaining butter to skillet and cook over medium heat until nutty brown. Off heat, add remaining tablespoon lemon juice and swirl pan to emulsify. Season brown butter with salt and pepper and pour over fish on serving platter. Top with beet and caper salad and serve with lemon wedges.