Ray with buttery parsley & capers
This classic way of treating meaty white fish, sometimes called meunière, is so simple - everything's cooked in one pan
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 10 mins
- Tip the flour onto a large plate or dish and season with salt and pepper. Dredge the fish in the flour until completely coated. Place a large frying pan over a high heat and add half the butter. When the butter is sizzling, lay the fish into the pan and cook for 4-5 mins on each side until golden, then transfer the fish to two plates and keep warm.
- Working quickly, place the pan back on the heat with the remaining butter. When it's starting to foam and turn light brown, throw in the capers, then the parsley and sizzle for a moment. Squeeze in the lemon half and simmer everything for a moment longer. Season the buttery sauce in the pan with a touch of salt and pepper, then spoon half over each portion of fish. Serve with mashed potatoes and steamed spinach, and lemon wedges for squeezing over.
PER SERVING
415 kcalories, protein 37.0g, carbohydrate 19.0g, fat 22.0 g, saturated fat 13.0g, fibre 1.0g, sugar 1.0g, salt 1.83 g
Recipe from Good Food magazine, February 2009.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/9078/
http://www.bbcgoodfood.com/recipes/9078/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 3 tbsp plain flour
- 450.0g ray wing, cut into 2
- 50.0g butter
- 2 tbsp capers
- small handful parsley leaves, chopped
- 1 lemon , ½ juiced and ½ cut into wedges
Search Good Food
Baking your spuds makes a really fluffy mash but if you can't wait that long, boil them while the garlic cooks
3
ratings
Advertisement
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Ingredients
- 3 tbsp plain flour
- 450.0g ray wing, cut into 2
- 50.0g butter
- 2 tbsp capers
- small handful parsley leaves, chopped
- 1 lemon , ½ juiced and ½ cut into wedges
PER SERVING
415 kcalories, protein 37.0g, carbohydrate 19.0g, fat 22.0 g, saturated fat 13.0g, fibre 1.0g, sugar 1.0g, salt 1.83 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
11 March 2009
FlemishMinx rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
18 November 2009
Jeannie commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
21 August 2011
pinkie rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
05 September 2011
reenapegg rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
25 January 2012
ScootMcR rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.