Petrale Sole With Lemon-Shallot Brussels Sprouts
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
42
Spice
35
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 tsps
Lemon Peel (finely grated)1 tsp
Coarse Kosher Salt3 tbsps
Olive Oil (divided)3 cup
Shallot (thinly sliced)1 cup
Vegetable Broth1 tbsp
Unsalted ButterDirections:
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
3
Coat fish in flour mixture and shake off excess
4
Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side
5
Remove from heat and season to taste with salt
6
Cover loosely with foil and set aside
7
Wipe out 1 skillet
8
Add remaining 1 tablespoon olive oil and heat over medium heat
9
Add shallots and sauté until almost translucent, about 2 minutes
10
Add brussels sprouts and broth
11
Increase heat to mediumhigh and cook, stirring occasionally, until brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes
12
Remove from heat
13
Stir in butter
14
Season to taste with salt and white pepper
15
Spoon brussels sprouts onto plates
16
Top with fish, sprinkle with chopped parsley, and serve
17
Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl
18
Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat
19
Coat fish in flour mixture and shake off excess
20
Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side
21
Remove from heat and season to taste with salt
22
Cover loosely with foil and set aside
23
Wipe out 1 skillet
24
Add remaining 1 tablespoon olive oil and heat over medium heat
25
Add shallots and sauté until almost translucent, about 2 minutes
26
Add brussels sprouts and broth
27
Increase heat to mediumhigh and cook, stirring occasionally, until brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes
28
Remove from heat
29
Stir in butter
30
Season to taste with salt and white pepper
31
Spoon brussels sprouts onto plates
32
Top with fish, sprinkle with chopped parsley, and serve