Buttery Black Pepper Fish
Ingredients
The fish
-
2
pieces
skinless flounder fillets
-
3
tablespoons
all-purpose flour
-
1
tablespoon
vegetable oil
The sauce
-
6
tablespoons
unsalted butter
-
2
teaspoons
black peppercorns
-
1
tablespoon
lemon zest
-
2
tablespoons
lemon juice
-
ΒΌ
teaspoon
ground black pepper
-
2
teaspoons
kosher salt
For garnish
-
2
tablespoons
fresh parsley, chopped
Instructions
- Crush the black peppercorns and set aside.
- Season the flounder fillets with ground black pepper and 1 teaspoon of salt, then coat with flour.
- Heat vegetable oil in a skillet over medium-high heat and cook the fish for 2 minutes on one side, then flip and cook for another minute until flaky.
- Remove the fish and melt butter in the skillet, adding the crushed black peppercorns and cooking until aromatic.
- Stir in lemon zest, lemon juice, and remaining salt into the butter sauce.
- Drizzle the sauce over the fish and garnish with chopped parsley.
Nutrition Facts (estimated)
Servings
2
Calories
439
Total fat
37g
Total carbohydrates
13g
Total protein
16g
Sodium
2426mg
Cholesterol
141mg
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