Buttery Black Pepper Fish
Easy and quick Buttery Black Pepper Fish recipe features golden pan-seared flounder fillets with buttery black pepper sauce. It's utterly delicious and irresistible. Making this satisfying dish for weeknight dinners is the best.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 teaspoons black peppercorns
- 8 ounces 2 skinless flounder fillets
- 1/4 teaspoon ground black pepper
- 2 teaspoons kosher salt (divided )
- 3 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 6 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley (chopped, for garnish )
Instructions
- 1
Crush the black peppercorns with a mortar and pestle. Alternatively, you can place the peppercorns on a work surface and crush them with a knife or a heavy skillet. Set aside.
- 2
Add the all-purpose flour to a shallow plate. Pat the flounder fillets dry with paper towels and season them with ground black pepper and 1 teaspoon of salt. Transfer the fillets to the shallow plate and coat them evenly with flour, shaking off any excess. Set aside.
- 3
Heat the vegetable oil in a skillet over medium-high heat. Add the fish and cook for 2 minutes. Gently flip the fish and cook the other side for another 1 minute, or until cooked through and flaky. Transfer the fish to a plate and set aside.
- 4
Clean the skillet and wipe it dry. Melt the butter in the skillet over medium-high heat, then add the crushed black peppercorns. Stir occasionally to prevent the peppercorns from burning. Continue cooking for 2 to 3 minutes until aromatic. Remove the skillet from the heat and stir in the lemon zest, lemon juice, and the remaining salt.
- 5
To serve, drizzle the buttery black pepper sauce over the fish and top with freshly chopped parsley.