Buttery Black Pepper Fish

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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 Time10

Cook Time10

Total Time20

Course: Fish

Cuisine: Asian Recipes

Keyword: Buttery Black Pepper Fish

Servings: people

Author: Bee Yinn Low

Ingredients

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

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Instructions

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.
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.
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.
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.
To serve, drizzle the buttery black pepper sauce over the fish and top with freshly chopped parsley.

Video

Notes

Recipe Source: Epicurious

Use fresh, skinless flounder fillets for the best taste. If using frozen flounder fillets, properly thaw the fish at room temperature and let it soak in the water for at least 1 hour. You may also thaw the fish in the refrigerator overnight until it's completely thawed before using.

Pat dry the fish with paper towels before seasoning. This step helps remove the excess moisture, ensuring a crispy exterior when cooked.

Gently flip the fish to cook the other side to avoid breaking it apart using a spatula.

Flounder cooks quickly, so be careful not to overcook it. It should be cooked until it turns opaque and easily flakes with a fork.

Nutrition