Petrale Sole with Lemon-Shallot Brussels Sprouts – Tre Fin Day Boat Seafood
Adapted from Bon Appetit Makes 2 servings 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...
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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
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