Name: Petrale Sole with Lemon-Shallot Brussels Sprouts
Yield: Makes 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

Image may contain Cutlery Fork Plant Dish Food Meal Produce Vegetable and Squash

Petrale Sole with Lemon-Shallot Brussels SproutsKiyoshi Togashi

To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole, a Pacific Coast fish, is prized for its delicate flavor and thick fillets.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.