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

I varied the taste of pan fried salmon using lemon juice. You can make this sauce easily using ingredients you have in the refrigerator.You can use any kind of fish you like. I used raw salmon this time.1 tablespoon of lemon might seem like a lot, but the refreshing sourness goes well with pan fried fish. You can adjust it from 1/2 to 1 tablespoon to taste. For 2 servings. Recipe by mama deko

I like salted salmon, but sometimes I want to eat a western style meunière. I thought a creamy tomato sauce would go well with it.You can use king oyster mushrooms or shimeji mushrooms instead of button mushrooms. If you're watching your calories, use a low-fat cream substitute. For 2 servings plus. Recipe by Mimato

This dish is a staple seafood dish at our house.If the pan is too cool during Step 3, heat the butter over low heat to melt.If there is a lot of oil left in the pan after finishing Step 2, absorb the excess oil with a paper towel before making the sauce in Step 3.I added lots of pictures, so it should be easy! For serving 3. Recipe by Kumahachi

I created this recipe because I bought balsamic vinegar.This recipe is so easy that there are no special hints. Goes well with balsamic vinegar and is delicious! Recipe by REKO-tan

I wanted to try salmon fillets with different seasonings.My own curry powder mix doesn't have salt. If you use shop-bought one which contains salt, adjust the amount of salt you use.By salting the salmon fillets, the fishy smell and excess moisture can be removed.When you cook thick fillets, cook over a low heat gently, being careful not to burn it. Recipe by Ayatan

I like eating vegetables together with fish, so my family always eats meunière with this recipe!!if you are going to immediately use the vegetable sauce, water will seep out and thin the sauce, so taste-test right before eating and adjust accordingly. I used 1/4 each of a yellow and red pepper for the sauce in the photo. For 2 servings. Recipe by MyT09

I restricted the amount of butter (which is animal fat) used as much as possible in this recipe.Transform your regular meunière a bit more luxurious.I've reduced the amount of butter as much as possible to make it healthier.Pan fry the salmon in grapeseed or vegetable oil, and jus add a little butter at the end. The fish is less liable to get burned that way.The accompanying vegetables are just an example. You can serve this with lettuce or potatoes or whatever you like. Recipe by mielle

My mom always made aurora sauce for salmon à la meunière.When the fish is cooking, don't cover it. I like my fish on the crispy side.Don't over mix the sauce or you'll lose the marbling. For 2 servings. Recipe by Momomomo

I thought up a recipe with an autumn touch.Make sure to thoroughly marinate the fresh salmon. If you substitute the saute-purposed vegetable oil for butter, then the flavor will change, and it is tasty. In that case, please adjust the amount of salt. Spritzing with lemon for the finishing touch gives the salmon a fresh citrusy taste. Recipe by kurikuro

My mom taught me this dish, and now it's a regular at our house.If you taste the sauce by itself, it might seem sour, but it goes really well with salmon. Recipe by momoco

I managed to buy cheap sole.I think it tastes best when seasoned with a lot of Krazy Salt. Recipe by Chikosuke