How to make it

  • Rinse fish then pat dry with paper towel and lightly salt inside and out.
  • Put flour on plate and dredge fish in it patting to remove the excess.
  • In skillet large enough to hold fish heat olive oil over medium heat.
  • When hot add fish and cook until nicely browned on one side about 5 minutes.
  • Turn fish and continue cooking until fish is just opaque about 5 minutes longer.
  • Transfer fish to a plate and cover with foil to keep warm.
  • Drain excess oil from skillet and add wine, lemon juice and peppercorns.
  • Stir with a fork or whisk scraping up bits of fish and floury residue.
  • Cook sauce until slightly reduced about 3 minutes then spoon over fish and serve immediately.

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