Petrale Sole with Lemon-Shallot Brussels Sprouts

Ingredients for Petrale Sole with Lemon-Shallot Brussels Sprouts

• 30g plain flour

• 2 teaspoons finely grated lemon peel

• 1 teaspoon coarse kosher salt

• 1/2 teaspoons ground white pepper plus additional for seasoning

• 45ml olive oil, divided

• 350g petrale sole fillets

• 3/4 cup thinly sliced shallots

• 170g brussels sprouts, trimmed and thinly sliced lengthwise

• 240ml vegetable broth

• 1 tablespoon unsalted butter

• 1 teaspoon chopped fresh Italian parsley

How to make Petrale Sole with Lemon-Shallot Brussels Sprouts

Combine flour, lemon peel, coarse salt, and 1/2 teaspoons 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 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.

Spoon brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.