Tonguefish Meuniere

• 2 filets Tonguefish
• 20 grams Butter
• 1 Cake flour
• 1 clove Garlic
• 1 Salt
• 1 Pepper
• 50 ml White wine
• 1 tbsp Olive oil
• 1 Parsley (optional)

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

filets tonguefish, butter, flour, clove garlic, salt, pepper, white wine, olive oil, parsley

Taken from cookpad.com/us/recipes/142837-tonguefish-meuniere (may not work)