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Buttery Black Pepper Fish

A simple, quick pan-seared flounder with a fragrant buttery black pepper sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 2 servings

Ingredients

  • 2 teaspoons black peppercorns
  • 8 ounces skinless flounder fillets about 2 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

  • Crush the black peppercorns with a mortar and pestle until coarsely crushed; alternatively place them on a work surface and crush with the flat side of a knife or a heavy skillet. Set aside.
  • Place the all-purpose flour on a shallow plate. Pat the flounder fillets dry with paper towels, then season both sides with the ground black pepper and 1 teaspoon of the kosher salt. Dredge the fillets in the flour, shaking off any excess.
  • Heat the vegetable oil in a skillet over medium-high heat until shimmering. Add the floured fillets and cook for about 2 minutes on the first side, then gently flip and cook about 1 minute more, until the fish is opaque and flakes easily. Transfer the cooked fillets to a plate and set aside.
  • Wipe the skillet clean and return it to medium-high heat. Melt the butter, then add the crushed black peppercorns. Cook, stirring occasionally, for 2 to 3 minutes until the butter is fragrant and the pepper is toasted, taking care not to burn it.
  • Remove the skillet from heat and stir in the lemon zest, lemon juice, and the remaining 1 teaspoon kosher salt. Mix to combine.
  • To serve, spoon the buttery black pepper sauce over the flounder fillets and garnish with the chopped parsley.

Equipment

  • Skillet
  • shallow plate
  • Mortar and pestle (or heavy skillet/knife for crushing)
  • Spatula
  • Paper Towels

Notes

  • Use fresh, skinless flounder fillets for best flavor.
  • If using frozen fillets, thaw completely before cooking.
  • Pat the fish dry with paper towels before seasoning to ensure a crisp exterior.
  • Gently flip the fillets to avoid breaking them.
  • Cook flounder only until opaque and flaky to avoid overcooking.