Tonguefish Meunière

Tonguefish Meunière

Summer tonguefish is delicious when made meunière-style.


2 filets
20 g
Cake flour
as needed
1 clove
to taste
to taste
White wine
50 ml
Olive oil
1 tablespoon
Parsley (optional)
as needed


1. If the tonguefish is not prepared, remove the head and entrails, then remove the scales from both sides. Use a paper towel to carefully absorb the moisture. Sprinkle salt and pepper on both sides and let sit in the refrigerator for 30 minutes-1 hour. Remove the skin of the garlic and lightly mash.
2. Use a paper towel to carefully pat the tonguefish dry, then coat both sides with cake flour, shaking off the excess.
3. Warm the frying pan over low heat, add the olive oil and garlic, and sauté until fragrant. Remove the garlic.
4. Turn the heat to low-medium and add the melt the butter in the frying pan. Add the tonguefish skin-side up (so that it cooks through) and fry.
5. Once browned, flip it over with a spatula, add the white wine, and cover with a lid. Reduce the heat to low and steam-fry for about 7 minutes.
6. Once cooked, sprinkle with parsley and serve.

Story Behind this Recipe

When I was in middle school, I learned this in Home Economics.