Petrale Sole with Lemon-Shallot Brussels Sprouts – Tre Fin Day Boat Seafood

Ingredients

• 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