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Categories:Viewed: 111 - Published at: 2 years ago
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
Method
- [To prepare:] Tonguefish: Cut in half and sprinkle with salt.
- Cherry tomato: Rinse and cut into desired sizes.
- Mesclun greens: Rinse.
- 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.
- To prevent the fish from curling up while it's being cooked, use a spatula to press down on the fish while frying.
- Once cooked, flip it over, add the white wine, cover, and steam.
- 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!
- [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.
