Gebakken tongfilet met Provençaalse jus


  • 500 g tongfilet
  • 1 tomaat
  • ½ gele paprika
  • 2 el zwarte olijven zonder pit
  • 2 tl kappertjes
  • 3 el bloem
  • 2 tl gedroogde oregano
  • 4 el olijfolie
  • 1 teen knoflook, in plakjes
  • 75 ml droge witte wijn
  • 2 tl tijmblaadjes


Lekker met gefrituurde aardappelblokjes en knoflooksaus, of met een gepofte tomaat met witte rijst.

Hoe bak je slibtong?

Video afspelen


  1. Snijd de tomaat in kwarten en verwijder de zaadlijsten. Snijd de tomaat, de paprika, de olijven en de kappertjes in kleine stukjes.
  2. Dep de tongfilet droog met keukenpapier en bestrooi de vis met zout en peper. Meng op een bord de bloem met de oregano. Wentel de tongfilets door de bloem.
  3. Verhit in een vis- of ruime koekenpan de olijfolie. Bak de tongfilets in 2 minuten per kant bruin en gaar. Neem de vis uit de pan en houd warm.
  4. Schep de knoflook, groenten, olijven en kappertjes door het bakvet en bak 1 minuut. Blus met de witte wijn, voeg de tijm toe en schraap de aanbaksels los. Verwarm de jus nog 1 minuut. Breng op smaak met zout en peper. Leg de tongfilets op 4 borden en schep er de jus over.

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