Name: Petrale Sole with Lemon-Shallot Brussels Sprouts
Yield: Makes 2 servings
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

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Petrale Sole with Lemon-Shallot Brussels SproutsKiyoshi Togashi

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.

Recipe notes

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