Petrale Sole with Lemon-Shallot Brussels Sprouts

Name: Petrale Sole with Lemon-Shallot Brussels Sprouts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters all purpose flour; 170 grams brussels sprouts, trimmed and thinly sliced lengthwise; 1 teaspoon coarse kosher salt; 1 teaspoons ground white pepper plus additional for seasoning; 3 Tbsps olive oil, divided; 1 teaspoon chopped fresh Italian parsley; 177 milliliters thinly sliced shallots; 340 grams petrale sole fillets; 1 Tbsp unsalted butter; 237 milliliters vegetable broth

The recipe Petrale Sole with Lemon-Shallot Brussels Sprouts could satisfy your Mediterranean craving in roughly 45 minutes. One portion of this dish contains approximately 26g of protein, 30g of fat, and a total of 458 calories. For $4.71 per serving, you get a main course that serves 2. A mixture of ground pepper plus additional, petrale sole fillets, shallots, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a pescatarian diet.

Instructions

Combine flour, lemon peel, coarse salt, and1/2 teaspoon white pepper in shallow bowl.

Ingredients you will need

White Pepper

Coarse Salt

Lemon Peel

All Purpose Flour

Equipment you will use

Bowl

Heat 1 tablespoon olive oil in each of2 large skillets over medium heat. Coatfish in flour mixture and shake off excess.

Ingredients you will need

Olive Oil

All Purpose Flour

Shake

Add fish to skillets and cook until opaqueand golden brown, 1 to 2 minutes per side.

Ingredients you will need

Fish

Remove from heat and season to taste withsalt. Cover loosely with foil and set aside.

Equipment you will use

Aluminum Foil

Wipe out 1 skillet.

Equipment you will use

Frying Pan

Add remaining1 tablespoon olive oil and heat over mediumheat.

Ingredients you will need

Olive Oil

Add shallots and sauté until almosttranslucent, about 2 minutes.

Ingredients you will need

Shallot

Add brusselssprouts and broth. Increase heat to mediumhighand cook, stirring occasionally, untilbrussels sprouts are tender and liquidis almost completely absorbed, about 8minutes.

Ingredients you will need

Sprouts

Broth

Remove from heat. Stir in butter.Season to taste with salt and white pepper.

Ingredients you will need

White Pepper

Butter

Salt

Spoon brussels sprouts onto plates.Top with fish, sprinkle with choppedparsley, and serve.

Ingredients you will need

Brussels Sprouts

Fish

Bon Appétit

Equipment

Bowl

Aluminum Foil

Frying Pan

Ingredients

Servings:

59milliliters

all purpose flour 170grams

brussels sprouts, trimmed and thinly sliced lengthwise 1teaspoon

coarse kosher salt 1teaspoons

ground white pepper plus additional for seasoning 3Tbsps

olive oil, divided 1teaspoon

chopped fresh Italian parsley 177milliliters

thinly sliced shallots 340grams

petrale sole fillets 1Tbsp

unsalted butter 237milliliters

vegetable broth

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.