Pesca x the Spice Club · Soft fish fillet with a peppery twist

• 4 fish fillets of approximately 100 grams each (e.g. flounder, sole or plaice), skinless
• 4 teaspoons The Spice Club Seafood Lover
• 3 teaspoons black peppercorns
• 4 tablespoons flour
• 1 tablespoon oil
• 6 tablespoons unsalted butter
• 1 tablespoon finely grated lemon peel
• 2 tablespoons fresh lemon juice
• Finely chopped parsley (optional, for garnish)

Preparing the peppercorns:

• Coarsely grind the peppercorns in a mortar or with a pepper mill.

Preparing the fish:

• In a shallow dish, combine the flour, ground black pepper and The Spice Club Seafood Lover spice mix.
• Pat the fish fillets dry with paper towels and coat them evenly on both sides with the flour mixture. Shake off the excess flour.

Baking the fish:

• Heat the vegetable oil in a large skillet over medium heat.
• Add the fish fillets and cook for about 2-3 minutes on each side, until golden brown and cooked through. Remove the fish from the pan and place on a plate.

Preparing the butter sauce:

• Reduce the heat and add the butter to the same pan. Let the butter melt and brown slightly, swirling the pan occasionally to heat evenly.
• Add the lemon zest and juice to the browned butter. Stir well and let the sauce simmer for another minute.

Serve:

• Place the fried fish fillets on serving plates and spoon the lemon butter sauce over them.
• Garnish with chopped parsley, if desired.
• Serve immediately with side dishes of your choice, such as steamed vegetables or mashed potatoes.

Tip: For an extra dimension of flavor, add a splash of white wine to the butter sauce before adding the lemon zest and juice. Let the wine reduce for a minute to evaporate the alcohol.