Petrale Sole with Lemon-Shallot Brussels Sprouts

Preparation 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. Per serving: 514.9 kcal calories, 50.0 % calories from fat, 28.6 g fat, 6.9 g saturated fat, 94.8 mg cholesterol, 31.0 g carbohydrates, 3.9 g dietary fiber, 5.4 total sugars, 27.1 net g carbohydrates, 34.3 g protein Nutritional analysis provided by Bon Appétit

Preparation 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. Per serving: 514.9 kcal calories, 50.0 % calories from fat, 28.6 g fat, 6.9 g saturated fat, 94.8 mg cholesterol, 31.0 g carbohydrates, 3.9 g dietary fiber, 5.4 total sugars, 27.1 net g carbohydrates, 34.3 g protein Nutritional analysis provided by Bon Appétit