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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 Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 people
Calories: 439 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 2 teaspoons black peppercorns
  • 8 ounces (250g) 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, drizzle the buttery black pepper sauce over the fish and top with freshly chopped parsley.

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 Information

Serving 2people Calories 439kcal (22%) Carbohydrates 13g (4%) Protein 16g (32%) Fat 37g (57%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 141mg (47%) Sodium 2426mg (101%) Potassium 308mg (9%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1452IU (29%) Vitamin C 15mg (17%) Calcium 68mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 439

% Daily Value*

Serving 2people
Calories 439kcal 22%
Carbohydrates 13g 4%
Protein 16g 32%
Fat 37g 57%
Saturated Fat 22g 110%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 141mg 47%
Sodium 2426mg 101%
Potassium 308mg 7%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 1452IU 29%
Vitamin C 15mg 17%
Calcium 68mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.