Turbot, Brill, Cod or Monkfish with Black Peppercorns

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This recipe for fish with peppercorns sounds most unlikely. It is an adaptation of a recipe in Jane Grigson’s Fish Cookery, and even though it is a little extravagant the delicious result makes it worthwhile.


  • 8 turbot, brill, cod or monkfish steaks, 7mm thick (allow about 140 g per person)
  • salt


Season the fish steaks with salt. Crush the peppercorns coarsely in a pestle and mortar and mix with the flour. Coat the fish on both sides with this mixture. Melt one-third of the butter with the olive oil in a wide frying pan and fry the steaks on a gentle heat until golden on both sides. When the fish is almost cooked add the brandy and port and flame, then add the stock, bring to the boil a