Sauteed Ocean Perch with Lemon-Peppercorn Pan Sauce

3 filets (1 pound) of ocean perch
1 T. butter
1 T. olive oil
flour
salt and pepper

3/4 C. chicken stock
juice of 1 lemon (about 1/4 C.)
1 T. green peppercorns
1 t. butter

Melt 1 T. butter with oil in a skillet. While the skillet is heating, salt and pepper both sides of the fish and dredge in flour in a shallow dish. (I use a 8x11 casserole).

Add the filets to the hot pan, skin side up. Cook for at least 3-4 minutes without checking. Turn and cook until fish is opaque and flaky, another 3-5 minutes. Make a salad while the fish is cooking.

Combine the stock, lemon juice and peppercorns.

Remove the fish to a plate. Add the stock to the pan, scraping up any brown bits. Bring to a boil and cook until the sauce is reduced by at least half. Serve the sauce over the filet. Add a salad and a little bread and cheese for a light and tasty Lenten dinner.

Verdict: B, very lemony sauce. Lemon garnish is unnecessary.
Credits: Sauteed Tilapia with Lemon-Peppercorn Pan Sauce Cooking Light, March 2004
Leftovers? Yes, for a half day or a day

Notes: The original recipe was for tilapia, but the point of the article is that pan-frying and making a sauce was a technique more than a recipe. Any light fish would work in this recipe.