by

Tonguefish à la Meunière

Tonguefish à la Meunière

Enjoy seasonal tonguefish with a refreshing sauce of tomatoes, onions, and capers.

Ingredients: 2 servings

Tonguefish (flatfish)
2
Salt and pepper
a small amount
Plain flour
as needed
Olive oil
1 teaspoon
Butter
1 tablespoon
For the sauce:
Tomato
2 medium
Onion
1/2
Capers
1 teaspoon
Parsley, finely chopped
1 tablespoon
Lemon, sliced
2

Steps

1. Dice the tomatoes, mince the onion, and lightly mince the capers. Finely chop the parsley.
2. Season the fish with salt and pepper, then dust with flour.
3. Bake the fish in a frying pan filled with olive oil up to the height of the fish. Once both sides are golden brown, flip over and pan-fry until crisp.
4. Arrange the fish on a plate.
5. Sauté the tomatoes, onions, and capers in the same frying pan from Step 3. Once the tomatoes lose shape, add the parsley and turn off the heat.
6. Pour the tomato sauce over the fish, then serve with a slice of lemon and season with black pepper.

Story Behind this Recipe

A 28-cm filet of tonguefish only costed 200 yen.