2 weeks Ago By Adam Liaw
Nothing could be simpler, or more delicious, than these delightfully seasoned fish fillets. Ingredients 40g butter 800g whiting fillets 1 tbsp roughly chopped flat-leaf parsley 1 avocado, to serve lemon wedges, to serve sourdough, to serve 2 lemons 3 tsp black peppercorns 1⁄2 tsp fennel seeds 1⁄2 tsp coriander seeds 1 tbsp flake salt Method Heat your oven to 80C. Peel the zest from the lemons (reserving the peeled lemons), place on a baking tray with the peppercorns, fennel seeds and coriander seeds and bake in the oven for about 2 hours, until the lemon zest is dry.
Grind to a coarse powder in a spice grinder or using a mortar and pestle. Mix with the flake salt. Heat a frying pan over medium heat and add half the butter.
Season the fillets with the lemon pepper and fry for just 1-2 minutes on each side until nearly cooked through. Add the remaining butter and scatter with more of the seasoning. Squeeze in a lemon wedge, transfer everything to a serving plate and scatter with parsley.
Pour the butter from the pan over the fish. Serve with sliced avocado, lemon wedges and chunks of fresh sourdough. Adam’s tip: Don’t skip toasting the spices in the lemon pepper seasoning.
It hugely enhances their flavour and makes them easier to grind in a mortar and pestle as well..
