====== Petrale Sole with Lemon-Shallot Brussels Sprouts ======
2 SERVINGS

===== Ingredients =====
  * 1/4 cup all-purpose flour
  * 2 teaspoons grated lemon peel (finely)
  * 1 teaspoon kosher salt (coarse)
  * 1/2 teaspoon ground white pepper (plus additional for seasoning)
  * 3 tablespoons olive oil (divided)
  * 12 ounces sole fillets (petrale)
  * 3/4 cup shallots (thinly sliced)
  * 6 ounces Brussels sprouts (trimmed and thinly sliced lengthwise)
  * 1 cup vegetable broth
  * 1 tablespoon unsalted butter
  * 1 teaspoon Italian parsley (chopped fresh)

====== Instructions ======
  - 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 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.