PETRALE SOLE WITH LEMON-SHALLOT BRUSSELS SPROUTS
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
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.
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Allan Paton
[email protected]Yum!
Ghulam Farooque B
[email protected]This was a really easy recipe to follow and the results were amazing! The Petrale sole was so tender and flaky, and the lemon-shallot sauce was the perfect balance of tangy and savory. The Brussels sprouts were a great addition and added a nice crunc
AB Bachchu
[email protected]I followed the recipe exactly and the dish turned out great! The Petrale sole was cooked perfectly and the lemon-shallot sauce was delicious. The Brussels sprouts were a bit too charred for my taste, but that's just a personal preference. Overall, th
Topo Mbunjelwa
[email protected]This recipe is a keeper! The Petrale sole was so flaky and flavorful, and the lemon-shallot sauce was the perfect complement. The Brussels sprouts were a nice touch, too. I will definitely be making this again.
Priti Mohonto
[email protected]Delicious!
Asif Chohan
[email protected]The sauce was a bit too salty for my taste, but the Petrale sole was cooked perfectly. I would make this again, but I would adjust the amount of salt in the sauce.
Biira Pophia
[email protected]This was my first time cooking Petrale sole and it turned out great! The lemon-shallot sauce was perfect and the Brussels sprouts were a nice touch. I will definitely be making this again.
Hasnat Ahmed
[email protected]I made this dish for a dinner party and it was a huge success! Everyone raved about the fish and the sauce. I will definitely be making this again.
Anthony Moser
[email protected]This recipe was a disaster! The fish was overcooked and the sauce was bland. The Brussels sprouts were the only saving grace. I would not recommend this recipe to anyone.
Cheryl Tymchak
[email protected]Not bad, but not great either.
Bs Nz
[email protected]Meh.
Sharan Chaudhary
[email protected]This dish was a hit with my family! Everyone loved the flaky fish and the flavorful sauce. The Brussels sprouts were a nice addition, and they added a bit of crunch to the dish. I will definitely be making this again soon.
Stoqn Biserov
[email protected]The Petrale sole was cooked perfectly, and the Brussels sprouts were roasted to perfection. The lemon-shallot sauce was a bit too tangy for my taste, but that's a personal preference. Overall, this was a great recipe and I would definitely make it ag
Muawaz Shahbaz
[email protected]This recipe was an absolute delight! The Petrale sole was cooked to perfection, and the lemon-shallot sauce was bursting with flavor. The Brussels sprouts added a nice touch of texture and sweetness. I highly recommend this dish to anyone looking for