I’ve always thought of sole as a restaurant dish, not suited for home cooking. Boy, was I wrong! This recipe was super-easy and awesomely-delicious.
The Occasion: Petrale Sole with Lemon-Shallot Brussels Sprouts is quick and easy enough for a weeknight family supper, and pretty enough for company dinner.
What Makes It Special? The Brussels sprouts are so creamy and buttery-tasting even though there’s only 1 tablespoon of butter in the entire dish. IMO Brussels sprouts can be kind of ‘iffy’ in a recipe, but have no fear! They are AMAZING in this treatment.
A member of the flounder family, petrale sole is known for being delicate, mild and sweet in flavor, with a medium-firm texture.
Serve With: All this dish needs is a grain dish on the side, maybe a brown rice pilaf or toasted couscous with herbs.
Petrale Sole with Lemon-Shallot Brussels Sprouts is not only quick and easy to prepare, but also yields plate-licking good results that are restaurant-worthy. (But not at the same time – we promise we do not lick plates in restaurants. Not very often. Not anymore.) Try this dish!
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Recipe source: Bon Appétit
Yield: 2 servings
- 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
- 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. (The fish fillets are large and thin; you’ll need plenty of room.)
- 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 medium-high 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.