With an epic feast only a few days away, shun poultry (you'll be having it for days!) in favor of something on the opposite end of the flavor spectrum, such as a flaky white fish. Not only does sole make for a lighter dinner alternative and a great source of protein, but it's also extremely affordable. Keep the preparation super simple by dredging the fillets briefly in a mixture of flour, lemon, and white pepper, then pan-sauté in olive oil.

Serve with market-fresh Brussels sprouts that have been tossed with parsley and shallots. The resulting dish is straightforward, yet elegant. For the recipe, read more.

Petrale Sole with Lemon-Shallot Brussels Sprouts

Petrale Sole with Lemon-Shallot Brussels Sprouts


  1. 1/4 cup all purpose flour
  2. 2 teaspoons finely grated lemon peel
  3. 1 teaspoon coarse kosher salt
  4. 1/2 teaspoon ground white pepper plus additional for seasoning
  5. 3 tablespoons olive oil, divided
  6. 12 ounces petrale sole fillets
  7. 3/4 cup thinly sliced shallots
  8. 6 ounces brussels sprouts, trimmed and thinly sliced lengthwise
  9. 1 cup vegetable broth
  10. 1 tablespoon unsalted butter
  11. 1 teaspoon chopped fresh Italian parsley


  1. Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.
  2. 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.
  3. 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.
  4. Spoon brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.

Serves 2.

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