Pan-Seared Sole with Brown Butter, Beets, and Capers
Lightly floured sole with already-cooked beets and a measured brown-butter, caper and lemon finish. Two main portions; times are estimates.
Ingredients
- 4 fillets sole about 4 oz each, fully thawed
- 1/4 cup all-purpose flour for light dusting; discard remainder after raw fish contact
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tbsp neutral oil
- 3 tbsp unsalted butter
- 8 oz plain already-cooked beets drained and sliced about 1/4 inch
- 2 tbsp capers drained
- 1 tbsp fresh lemon juice
- 2 tbsp chopped flat-leaf parsley
Instructions
- Slice the already-cooked beets. Dry the sole and lightly dust with flour mixed with salt and pepper. Discard any flour left in contact with raw fish.
- Heat oil over medium in a roomy skillet. Cook sole without crowding, approximately 2–3 minutes on the first side and 1–2 minutes on the second, checking 145°F (63°C) in a thick enough point or the official opaque-and-flakes cue. Move to a clean platter.
- In the skillet, brown butter over medium just until its milk solids become nut brown, then reduce heat.
- Warm the cooked beets in butter about 1–2 minutes, stir in capers for about 30 seconds, turn heat off, and carefully add lemon juice.
- Divide sole and beets between two plates, spoon over the measured caper butter, finish with parsley, and serve.
Notes
Raw beet roasting is not included. Times depend on sole thickness and any batching and never guarantee doneness. Contains fish, wheat and milk. Keep raw-fish utensils separate; refrigerate leftovers promptly and reheat to 165°F (74°C).