Petrale Sole with Lemon-Shallot Brussels Sprouts

Ingredients

• 2 lemons
• ¼ cup all-purpose flour
• 12 ounces petrale sole fillets
• ½ teaspoon ground white pepper
• 1 teaspoon coarse kosher salt
• 3 tablespoons olive oil
• 1 teaspoon fresh Italian parsley
• + 4 more ingredients
• • 1 tablespoon unsalted butter
  • 1 cup vegetable broth
  • 6 ounces brussels sprouts
  • ¾ cup shallots

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....

View full recipe at Epicurious