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Petrale Sole with Lemon-Shallot Brussels Sprouts

Adapted from Bon Appetit

 

Makes 2 servings

  • 1/4 cup all-purpose flour
  • 2 teaspoons finely grated lemon zest (use a microplane)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground white pepper 
  • 2 tablespoons olive oil, divided
  • 12 ounces petrale sole fillets
  • 2 large shallots, thinly sliced (about 3/4 cup)
  • 6 ounces Brussels sprouts, trimmed and thinly sliced lengthwise
  • 1 cup vegetable stock
  • 1 tablespoon unsalted butter
  • 1 tablespoon coarsely chopped Italian parsley


Combine the flour, lemon zest, salt, and pepper in shallow bowl and set aside.
Heat 1 tablespoon oil in a large pan over medium heat. Add the shallots and sauté until they've softened slightly and are nearly translucent, about 3 minutes. Add the Brussels sprouts and stock, and increase the heat to medium-high. Cook, stirring occasionally, until the Brussels sprouts are tender and the liquid is almost completely absorbed, about 8 minutes. After 2 minutes, prepare to cook the fish.
While the Brussels sprouts are cooking, dredge the fish in the reserved flour mixture and shake off any excess. Heat the remaining oil in a second pan, preferably non-stick, over medium heat. When the oil is hot, add the fish and cook until it is opaque and golden brown, 1 to 2 minutes per side. Remove the pan from the heat.
  
At about the same time, when the Brussels sprouts are tender, remove that pan from the heat and stir in the butter. Season to taste with salt and white pepper.
To serve, spoon the Brussels sprouts onto a platter or 2 warm plates. Lay the fish on top, sprinkle generously with parsley and serve.