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Petrale Sole with Lemon, Shallots, and Brussels Sprouts
Serves 2 |
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Ingredients:
| 1/4 cup all purpose flour |
| 2 teaspoons finely grated lemon peel |
| 1 teaspoon coarse kosher salt |
| 1/2 teaspoon ground white pepper plus additional for seasoning |
| 3 tablespoons olive oil, divided |
| 12 ounces petrale sole fillets |
| 3/4 cup thinly sliced shallots |
| 6 ounces brussels sprouts, trimmed and thinly sliced lengthwise |
| 1 cup vegetable broth |
| 1 tablespoon unsalted butter |
| 1 teaspoon chopped fresh Italian parsley |
Directions:
- Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.
- 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.
- 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 medium-high 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.
- Spoon brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.
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