Name: Petrale Sole with Lemon-Shallot Brussels Sprouts
Yield: 2 Servings
Ingredients: 1/4 cup all purpose flour; 2 teaspoons finely grated lemon peel; 1 teaspoon coarse kosher salt; 1/2 teaspoon ground white pepper plus additional for seasoning; 3 tablespoons olive oil, divided; 12 ounces petrale sole fillets; 3/4 cup thinly sliced shallots; 6 ounces brussels sprouts, trimmed and thinly sliced lengthwise; 1 cup vegetable broth; 1 tablespoon unsalted butter; 1 teaspoon chopped fresh Italian parsley

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