Main Dishesbonappetit5.0
Butteriest Black Pepper Fish
Barely cracked peppercorns toasted in generous amounts of brown butter makes one of the easiest, tastiest finishers for simply seared fish.
👥 2 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●spatula
- ●pan
📝 Preparation Steps
1
Coarsely crush 2 tsp. black peppercorns with a mortar and pestle or place on a work surface and crush with a heavy skillet; set crushed pepper aside.
. black peppercorns2 tsp
2
Place 3 Tbsp. all-purpose flour in a shallow bowl. 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.
. all-purpose flour3 Tbsp4-oz. skinless flounder fillets2
3
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook fish, undisturbed, until golden underneath, about ⏱️ 2 minutes. Carefully turn over with a spatula and cook on the other side just until cooked through, about ⏱️ 30 seconds. Transfer each fillet to a plate.
. vegetable oil1 Tbsp
4
Wipe out skillet. Combine 6 Tbsp. unsalted butter, cut into pieces, and reserved crushed pepper in pan and cook over medium-low heat, swirling pan occasionally, until butter foams, then browns (be careful not to let it burn), 5–⏱️ 8 minutes; remove from heat. Stir 1 Tbsp. finely grated lemon zest and 2 Tbsp. fresh lemon juice and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt into butter.
. unsalted butter, cut into pieces6 Tbsp. finely grated lemon zest1 Tbsp. fresh lemon juice2 Tbsp
5
Immediately spoon sauce over fish and top with finely chopped parsley.
Finely chopped parsley (for serving)
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