Photo: Ernest Porzi
Petrale Sole with Lemon-Shallot Brussels Sprouts
11 ingredients
Makes 2 servings
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Estimated Nutrition (whole recipe, rough)
795
Calories
18g
Protein
27g
Fat
122g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes