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Petrale Sole with Lemon-Shallot Brussels Sprouts

Petrale Sole with Lemon-Shallot Brussels Sprouts

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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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 de farinha de trigo
2 colheres de chá de casca de limão finamente ralada
1 colher de chá de sal kosher grosso
1/2 teaspoons ground white pepper plus additional for seasoning
45ml de azeite de oliva, dividido
350g petrale sole fillets
3/4 cup thinly sliced shallots
170g brussels sprouts, trimmed and thinly sliced lengthwise
240ml de caldo de legumes
1 colher de sopa de manteiga sem sal
1 colher de chá de salsa italiana fresca picada

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.