Lemon Butter Black Pepper Fish Fillets
Do you have any interesting, gourmet or fancy peppercorns in your pantry that have just been sitting around? If so, get excited. Lemon Butter Black Pepper Fish Fillets is the perfect recipe for those lonely black peppercorns. And this recipe will make those babies come to life! Many times in recipes, freshly ground black pepper is merely considered a default seasoning but not here. Here the black pepper becomes mellower, warmer and even a bit fruity. Don’t fret if you don’t have fancy black peppercorns, regular store-bought black peppercorns work just fine too.
Jump to RecipeIngredients
Organize the ingredients – fish fillets (cod, haddock, yellowtail, red snapper, talapia, etc,), freshly ground black pepper and coarsely crushed black peppercorns, gluten free flour, kosher salt, olive oil, butter, lemon juice, lemon zest, and chopped parsley.
Coating the Fillets with Seasoned Gluten Free Flour
Place gluten free flour on a large plate or on some foil or parchment paper. Add 3/4 teaspoons of kosher salt and ground pepper to the flour and use a fork or your hands to combine. Then dredge each fish fillet into the flour and thoroughly coat.
Cooking the Fish
Heat a large pan with 2 tablespoons of oil over medium-high heat. Carefully place each fillet into the pan. Do not overcrowd the pan. Cook each fillet for 2-3 minutes and then flip the fillets and cook for an additional one minute. (If the fillets vary in thickness, cook the thicker fillets for longer and the thinner fillets for less time.) Remove fillets from the pan and place them on a plate while making the sauce.
Making the Lemon Butter Black Pepper Sauce
Using the same pan, add the butter, remaining 3 tablespoons of olive oil, and the coarsely crushed peppercorns and cook over medium-low heat, swirling occasionally until the butter foams and then browns, approximately 5-8 minutes. Take pan off the heat and stir in the lemon zest, lemon juice and 1/4 teaspoon kosher salt.
Lemon Butter Black Pepper Fish Fillets
Transfer fillets to a platter or individual plates and spoon sauce over the fish. Garnish with parsley.
Lemon Butter Black Pepper Fish Fillets
Ingredients
- 5 tablespoons olive oil divided
- 3 tablespoons gluten free flour
- 1.5 pounds of white fish fillets (approx. 4 fillets) tilapia, red snapper, haddock, yellowtail, etc., can be skinless or with skin
- 1 teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper
- 2 teaspoons black peppercorns chopped until coarsely crushed (different than the ground pepper ingredient above)
- 3 tablespoons butter unsalted (if using salted butter omit adding the salt to the sauce)
- 1 large lemon, zested and juiced approximately 1 tablespoon of zest and 2 tablespoons of juice
- 1 tablespoon flat leaf parsley finely chopped
Instructions
- Heat a large pan with 2 tablespoons of oil over medium-high heat.
- While oil is heating, place gluten free flour on a large plate or on some foil or parchment paper. Add 3/4 teaspoons of kosher salt and ground pepper to the flour and use a fork or your hands to combine. Then dredge each fish fillet into the flour and thoroughly coat.
- Carefully place each fillet into the pan. Do not overcrowd the pan. Cook each fillet for 2-3 minutes and then flip the fillets and cook for an additional one minute. (If the fillets vary in thickness, cook the thicker fillets for longer and the thinner fillets for less time.) Remove fillets from the pan and place them on a plate while making the sauce.
- Using the same pan, add the butter, remaining 3 tablespoons of olive oil, and the coarsely crushed peppercorns and cook over medium-low heat, swirling occasionally until the butter foams and then browns, approximately 5-8 minutes. Take pan off the heat and stir in the lemon zest, lemon juice and 1/4 teaspoon kosher salt.
- Transfer fillets to a platter or individual plates and spoon sauce over the fish. Garnish with parsley.
Recipe is from Bon Appétit and slightly modified by me.
If you like this recipe, you may also like these other GFchow recipes. Salt and Pepper Fish with Scalliion Rice, Roast Fish and Vegetables with Curry Butter, and Poached Cod in Tomato Curry.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
