Petrale Sole with Lemon-Shallot Brussels Sprouts

Bon Appétit

¼ cup all purpose flour

2 teaspoons finely grated lemon peel

1 teaspoon coarse kosher salt

½ teaspoon ground white pepper plus additional for seasoning

3 tablespoons olive oil, divided

12 ounces petrale sole fillets

¾ 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

 

Combine flour, lemon peel, coarse salt, and ½ 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.

Serves 2

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