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We hope you got benefit from reading it, now let’s go back to easy tonguefish poêlé with lemon butter sauce recipe. You can cook easy tonguefish poêlé with lemon butter sauce using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Easy Tonguefish Poêlé with Lemon Butter Sauce:
- Provide 1 Tonguefish
- Get 10 grams Butter
- Get 2 tbsp Olive oil
- Use 1/2 Lemon
- Get 50 ml White wine (optional)
- Use 1 Cherry tomato (optional)
- Use 1 Mesclun greens (to taste)
- Take 1 Black pepper
Instructions to make Easy Tonguefish Poêlé with Lemon Butter Sauce:
- [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.
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