4 fillets) tilapia, red snapper, haddock, yellowtail, etc., can be skinless or with skin 1 teaspoon kosher salt divided 1/2 teaspoon ground black pepper 2 teaspoons black peppercorns chopped until coarsely crushed (different than the ground pepper ingredient above) 3 tablespoons butter unsalted (if using salted butter omit adding the salt to the sauce) 1 large lemon, zested and juiced approximately 1 tablespoon of zest and 2 tablespoons of juice 1 tablespoon flat leaf parsley finely chopped Instructions Heat a large pan with 2 tablespoons of oil over medium-high heat
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