Sole with Brown Butter, Beets, and Capers Recipe

Ingredients (9)

• 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