Tilapia With Sesame Seed-Peppercorn Crust

From Bon Appetit January 1996. The original recipe used salmon, but I prefer tilapia or orange roughy. Peppercorn mix is sold in bulk in well-stocked grocery stores; in this manner you only buy as much as you need for the recipe and save the expense of bottled spices. I must warn you that this is very peppery!

• Ready In: 20 mins
• Serves: 2-3

Ingredients

• 1⁄8 cup black sesame seed
• 1⁄8 cup  brown sesame seed
• 1⁄2 tablespoon  peppercorn blend (black, white, pink and green peppercorns)
• 1  lemon
• 1 1⁄4 lbs  tilapia fillets
• 1⁄2 teaspoon dried dill (optional)
• 1  garlic clove, finely minced
• 1  tablespoon butter
•  salt

Directions

1. NOTE: I use a combination of black and brown sesame seeds depending on my menu. The original recipe uses brown sesame seeds only-go ahead and use brown only if you wish.
2. Preheat oven to 375°F.
3. Using a clean coffee mill, process the sesame seeds and peppercorns until coarsely chopped.
4. Lightly grease a baking sheet. Arrange the fish onto the baking sheet. Squeeze the lemon juice onto both sides of the fish fillets.
5. Season fish with dill weed, garlic, peppercorn mixture and salt. Dot fillets with butter.
6. Bake fish until baked through about 10-12 minutes.