Petrale Sole with Lemon-Shallot Brussels Sprouts
Petrale Sole with Lemon-Shallot Brussels Sprouts is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
Remove from heat and season to taste with salt.
Cover loosely with foil and set aside.
Wipe out 1 skillet.
Add remaining 1 tablespoon olive oil and heat over medium heat.
Add shallots and sauté until almost translucent, about 2 minutes.
Add brussels sprouts and broth.
Increase heat to mediumhigh and cook, stirring occasionally, until brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes.
Remove from heat.
Stir in butter.
Season to taste with salt and white pepper.
Spoon brussels sprouts onto plates.
Top with fish, sprinkle with chopped parsley, and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.