Sole with Brown Butter, Beets, and Capers
Inspired by Lisa Elmqvist in Stockholm, this is a quick and elegant take on a Swedish dinner for two: whole lemon sole, brown butter sauce, sweet beets, and salty capers.
Ingredients
- 4 sole fillets
- 2 tablespoons butter
- 2 tablespoons capers, drained and rinsed
- 2 cups cooked beets, diced
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions
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 degrees F. Season the fish with salt and pepper on both sides. Place rice flour in a shallow bowl and dredge fish on both sides.