Petrale Sole with Lemon-Shallot Brussels Sprouts

Ingredients

• 0.3 cup all purpose flour 
• 6 ounces brussels sprouts trimmed thinly sliced lengthwise
• 1 teaspoon coarse kosher salt 
• 0.5 teaspoon ground pepper plus additional white for seasoning
• 2 teaspoons lemon zest finely grated
• 3 tablespoons olive oil divided
• 1 teaspoon parsley fresh italian chopped
• 0.8 cup shallots thinly sliced
• 12 ounces petrale sole fillets 
• 1 tablespoon butter unsalted
• 1 cup vegetable broth 

Equipment

• bowl
• frying pan
• aluminum foil

Directions

1. Combine flour, lemon peel, coarse salt, and1/2 teaspoon white pepper in shallow bowl.
2. Heat 1 tablespoon olive oil in each of2 large skillets over medium heat. Coatfish in flour mixture and shake off excess.
3. Add fish to skillets and cook until opaqueand golden brown, 1 to 2 minutes per side.
4. Remove from heat and season to taste withsalt. Cover loosely with foil and set aside.
5. Wipe out 1 skillet.
6. Add remaining1 tablespoon olive oil and heat over mediumheat.
7. Add shallots and sauté until almosttranslucent, about 2 minutes.
8. Add brusselssprouts and broth. Increase heat to mediumhighand cook, stirring occasionally, untilbrussels sprouts are tender and liquidis almost completely absorbed, about 8minutes.
9. Remove from heat. Stir in butter.Season to taste with salt and white pepper.
10. Spoon brussels sprouts onto plates.Top with fish, sprinkle with choppedparsley, and serve.
11. Bon Appétit