Recipes

Rinse fish in cold water and pat dry with paper towels.

Lightly salt fish.

Dredge fish in flour, patting to remove excess.

In a large heavy skillet, heat olive oil over medium heat; when hot, add fish and cook until golden brown on one side (3-5 minutes).

Gently turn fish over and cook other side until it is barely opaque through the thickest part.

Transfer fish to a plate and cover to keep warm.

Drain excess oil from skillet and add wine, lemon juice and peppercorns

Heat over medium heat until sauce is slightly reduced

Spoon wine sauce over fish.

Garnish with sprigs of parsley and lemon wedges if desired.