Petrale Sole with Lemon-Shallot Brussels Sprouts

Petrale Sole with Lemon-Shallot Brussels Sprouts
Photo by Kiyoshi Togashi

Ingredients

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

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

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