Easy Tonguefish Poêlé with Lemon Butter Sauce

Name: Easy Tonguefish Poêlé with Lemon Butter Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 Tonguefish; 10 grams Butter; 2 tbsp Olive oil; 1/2 Lemon; 50 ml White wine (optional); 1 Cherry tomato (optional); 1 Mesclun greens (to taste); 1 Black pepper

cookpad.japan @cookpad_jp

I was impressed by the tonguefish I had at a restaurant, so I decided to try making it myself. It's not quite like the version I had, but you can make a delicious tonguefish at home. It goes great with white wine!

When frying up the tonguefish, press on it with a spatula so that it doesn't curl. It has an extravagant taste when the skin side is crispy and fragrant.
The salt, olive oil, and lemon give this a simple flavor. Recipe by Shinsaburou

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1Tonguefish
10 gramsButter
2 tbspOlive oil
1/2Lemon
50 mlWhite wine (optional)
1Cherry tomato (optional)
1Mesclun greens (to taste)
1Black pepper

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Steps

1

[To prepare:] Tonguefish: Cut in half and sprinkle with salt. Cherry tomato: Rinse and cut into desired sizes. Mesclun greens: Rinse.
2

Heat the butter and olive oil in a frying pan over medium heat. Once the butter melts, place the tonguefish in the pan skin-side down.
3

To prevent the fish from curling up while it's being cooked, use a spatula to press down on the fish while frying.
4

Once cooked, flip it over, add the white wine, cover, and steam.
5

Once the flesh has cooked through, add the lemon juice and continue to cook over low heat until absorbed. Spoon the sauce over the fish, coat, and it's done!
6

[To serve:] Arrange a bed of mesclun greens on a plate, place the cooked tonguefish on top, garnish with the cherry tomato, and season with black pepper. Enjoy while warm.