Petrale Sole with Lemon-Shallot Brussels Sprouts - escamil - Hugo deployed website

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