The Butteriest Black Pepper Fish Recipe

One of the simplest and finest ways to finish seared fish is to roast peppercorns until they are practically cooked in a lot of butter. Warm, leathery, fruity aromas emerge from the black pepper’s piercing heat, serving as a helpful reminder that black pepper is much more than simply a basic condiment. We adore fish with the aroma of butter and black pepper. Speaking of fish, any thin fillets of white fish that appeal to you will be successful here, including snapper, turbot, and sole.

Recipe information

Total Time: 15 minutes
Yield: 2 servings

Ingredients

2 tsp. black peppercorns

3 Tbsp. all-purpose flour

2 4-oz. skinless flounder fillets

½ tsp. freshly ground pepper

2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided

1 Tbsp. vegetable oil

6 Tbsp. unsalted butter, cut into pieces

1 Tbsp. finely grated lemon zest

2 Tbsp. fresh lemon juice

Finely chopped parsley (for serving)

Step 1 of Preparation

Use a mortar and pestle to coarsely crush two teaspoons of black peppercorns, or arrange them on a work surface and smash them with a heavy skillet; leave the crushed pepper aside.

Step 2

In a small bowl, add 3 tablespoons of all-purpose flour. Sprinkle two 4-oz. skinless flounder fillets on both sides with ½ tsp. freshly ground pepper (this is not the reserved pepper you just crushed) and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt. Working one at a time, dredge fillets in flour, shaking off excess.

Step 3

Heat 1 tablespoon of vegetable oil over medium-high heat in a large nonstick skillet. Cook the fish for about two minutes, without stirring, until it becomes brown underneath. Using a spatula, carefully flip over and heat for another 30 seconds or until cooked. Place every fillet onto a platter.

Step 4

Clean the skillet. Add the saved crushed pepper and 6 tablespoons of unsalted butter, chopped into pieces, to a skillet and cook over medium-low heat, stirring regularly, until the butter foams and then browns (do not let it burn), after 5 to 8 minutes; take off the heat. Add the remaining ½ teaspoon of Diamond Crystal or ¼ teaspoon of Morton kosher salt to the butter, along with 1 tablespoon of finely grated lemon zest and 2 tablespoons of fresh lemon juice.