Lemon Butter Black Pepper Fish Fillets

Prep Time10

Cook Time10

Total Time20

Course: dinner

Cuisine: American

Keyword: butter, coarsely crushed black pepper, fish fillets, freshly ground pepper, gluten free, kosher salt, lemon juice, lemon zest, Parsley

Servings: 4 servings

Author: GFchow @ gfchow.com

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

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.