Petrale Sole With Lemon-Shallot Brussels Sprouts Recipe

Name: Petrale Sole With Lemon-Shallot Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.
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.
3
Wipe out 1 skillet. Add remaining 1 tablespoon olive oil and heat over medium heat. Add shallots and saute 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.
4
Spoon brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Petrale Sole With Lemon-Shallot Brussels Sprouts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Petrale Sole With Lemon-Shallot Brussels Sprouts

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