Easy Tonguefish Poêlé with Lemon Butter Sauce
Easy Tonguefish Poêlé with Lemon Butter Sauce

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, easy tonguefish poêlé with lemon butter sauce. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Easy Tonguefish Poêlé with Lemon Butter Sauce is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Easy Tonguefish Poêlé with Lemon Butter Sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook easy tonguefish poêlé with lemon butter sauce using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Easy Tonguefish Poêlé with Lemon Butter Sauce:
  1. Make ready 1 Tonguefish
  2. Take 10 grams Butter
  3. Make ready 2 tbsp Olive oil
  4. Take 1/2 Lemon
  5. Make ready 50 ml White wine (optional)
  6. Prepare 1 Cherry tomato (optional)
  7. Prepare 1 Mesclun greens (to taste)
  8. Take 1 Black pepper
Instructions to make Easy Tonguefish Poêlé with Lemon Butter Sauce:
  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.

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