Best 2 Petrale Sole With Lemon Shallot Brussels Sprouts Recipes

Embark on a culinary journey with our delectable Petrale sole with Lemon-Shallot Brussels Sprouts, a symphony of flavors that will tantalize your taste buds. This main course recipe presents a perfectly seared Petrale sole fillet, complemented by a vibrant lemon-shallot sauce and a medley of roasted Brussels sprouts. The recipe provides step-by-step instructions, ensuring a hassle-free cooking experience. Additionally, discover a collection of tantalizing recipes, including a zesty Lemon Vinaigrette, a refreshing Cucumber Salad, and a delightful Chocolate Mousse, all carefully curated to elevate your dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

PETRALE SOLE WITH LEMON-SHALLOT BRUSSELS SPROUTS

Petrale Sole with Lemon-Shallot Brussels Sprouts image

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.

Provided by Jill Silverman Hough

Categories Fish Sauté Thanksgiving Low Cal High Fiber Dinner Fall Healthy Brussels Sprout Shallot Lemon Juice Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 11

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

Steps:

Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.
Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat. Coat fish in flour mixture and shake off excess. Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side. Remove from heat and season to taste with salt. Cover loosely with foil and set aside.
Wipe out 1 skillet. Add remaining 1 tablespoon olive oil and heat over medium heat. Add shallots and sauté until almost translucent, about 2 minutes. Add brussels sprouts and broth. Increase heat to mediumhigh and cook, stirring occasionally, until brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes. Remove from heat. Stir in butter. Season to taste with salt and white pepper.
Spoon brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.

CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS

Crispy Roasted Brussels Sprouts and Shallots image

Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.

Provided by Melissa Clark

Categories vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

Steps:

Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.

Tips:

To ensure the sole is cooked evenly, use a fish spatula to gently press down on the fillets as they cook.
Don't overcrowd the pan when searing the petrale sole. Cook the fillets in batches if necessary to prevent them from steaming.
Use a dry white wine that you enjoy drinking. A Sauvignon Blanc or Pinot Grigio would be a good choice.
If you don't have Brussels sprouts, you can substitute another type of vegetable, such as broccoli, green beans, or asparagus.
Serve the petrale sole immediately after cooking, garnished with fresh herbs, such as parsley or dill.

Conclusion:

Petrale sole with lemon, shallot, and Brussels sprouts is a delicious and elegant dish that is perfect for a special occasion. The combination of flavors and textures is sure to please everyone at your table. This recipe is also relatively easy to make, so you don't have to be a professional chef to enjoy it.