2 SERVINGS

• 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)

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.