- 2
Ingredients
- 2 SERVINGS
- Petrale sole, a Pacific Coast fish, is prized for its delicate flavor and thick fillets.
- 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
Preparation
Step 1
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 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.
Spoon brussels sprouts onto plates.
Top with fish, sprinkle with chopped parsley, and serve.