Easy Tonguefish Poele with Lemon Butter Sauce

1. 1

   [To prepare:] Tonguefish: Cut in half and sprinkle with salt.

2. 2

   Cherry tomato: Rinse and cut into desired sizes.

3. 3

   Mesclun greens: Rinse.

4. 4

   Heat the butter and olive oil in a frying pan over medium heat.

5. 5

   Once the butter melts, place the tonguefish in the pan skin-side down.

6. 6

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

7. 7

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

8. 8

   Once the flesh has cooked through, add the lemon juice and continue to cook over low heat until absorbed.

9. 9

   Spoon the sauce over the fish, coat, and it's done!

10. 10

    [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.

11. 11

    Enjoy while warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.