Petrale Sole with Lemon-Shallot Brussels Sprouts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole, a Pacific Coast fish, is prized for its delicate flavor and thick fillets. Ingredients:
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 |
Directions:
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. 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.
3. 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.
4. Spoon brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.
5. Per serving: 514.9 kcal calories, 50.0 % calories from fat, 28.6 g fat, 6.9 g saturated fat, 94.8 mg cholesterol, 31.0 g carbohydrates, 3.9 g dietary fiber, 5.4 total sugars, 27.1 net g carbohydrates, 34.3 g protein Nutritional analysis provided by Bon Appétit
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