Petrale Sole with Lemon-Shallot Brussels Sprouts

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This elegant petrale sole with lemon-shallot brussels sprouts offers a sophisticated yet simple way to enjoy delicate white fish. The fillets are lightly dusted in lemon-scented flour before being pan-seared to golden perfection, providing a beautiful contrast to the savoury, tender greens. By thinly slicing the brussels sprouts and braising them in a little vegetable stock, you transform this humble winter vegetable into a vibrant, zesty side dish that perfectly complements the mild flavour of the sole.

As a dairy-free main course, this dish is an excellent choice for a healthy midweek meal or a refined weekend dinner. The combination of sweet shallots and bright lemon zest brings a wonderful freshness to the plate, ensuring a balanced and nutritious result. Serve this homemade favourite immediately for the best texture, perhaps with a handful of fresh Italian parsley to finish.

Ingredients for Petrale Sole with Lemon-Shallot Brussels Sprouts

30g farina semplice
2 cucchiaini di scorza di limone finemente grattugiata
1 cucchiaino di sale kosher grosso
1/2 teaspoons ground white pepper plus additional for seasoning
45ml olio d'oliva, diviso
350g petrale sole fillets
3/4 cup thinly sliced shallots
170g brussels sprouts, trimmed and thinly sliced lengthwise
240ml vegetable broth
1 cucchiaio di burro non salato
1 teaspoon chopped fresh Italian parsley

How to make Petrale Sole with Lemon-Shallot Brussels Sprouts

Combine flour, lemon peel, coarse salt, and 1/2 teaspoons 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.