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Petrale Sole with Lemon-Shallot Brussels Sprouts

Petrale Sole with Lemon-Shallot Brussels Sprouts Recipe

  • 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
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