Petrale Sole with Lemon-Shallot Brussels Sprouts
A delicate dish of pan-seared petrale sole fillets served with tender brussels sprouts sautéed with shallots in a lemon-infused sauce. The fish is lightly coated in seasoned flour and paired with vegetable broth-braised brussels sprouts for a light yet satisfying meal.
Ingredients
- •¼ cup all purpose flour
- •2 teaspoons finely grated lemon peel
- •1 teaspoon coarse kosher salt
- •½ teaspoon ground white pepper
- •3 tablespoons olive oil
- •12 ounces petrale sole fillets
- •¾ cup shallots
- •6 ounces brussels sprouts
- •1 cup vegetable broth
- •1 tablespoon unsalted butter
- •1 teaspoon Italian parsley
Cooking Instructions
- 1.
Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.
2 min
- 2.
Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat. Coat fish in flour mixture and shake off excess. Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side. Remove from heat and season to taste with salt. Cover loosely with foil and set aside.
6 min
- 3.
Wipe out 1 skillet. Add remaining 1 tablespoon olive oil and heat over medium heat. Add shallots and sauté until almost translucent, about 2 minutes. Add brussels sprouts and broth. Increase heat to mediumhigh and cook, stirring occasionally, until brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes. Remove from heat. Stir in butter. Season to taste with salt and white pepper.
12 min
- 4.
Spoon brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.
2 min
