Best Petrale Sole With Lemon Shallot Brussels Sprouts Recipes

Petrale Sole with Lemon-Shallot Brussels Sprouts image

Provided by Jill Silverman Hough

Yield Makes 2 servings

Number Of Ingredients 11

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 image

Provided by Melissa Clark

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

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.

Caramelized Brussels Sprouts with Lemon image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 4

12 ounces Brussels sprouts, halved lengthwise, or quartered if large
Coarse salt and ground pepper
2 tablespoons olive oil
1 tablespoon fresh lemon juice, plus lemon wedges, for serving

Steps:

In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.

Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 3 g