Ray with buttery parsley & capers

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Barney Desmazery

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Recipe by Barney Desmazery

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1. 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.
2. 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 37g, carbohydrate 19g, fat 22 g, saturated fat 13g, fibre 1g, salt 1.83 g

Latest comments and suggestions

• FlemishMinx

  11 March 2009

  FlemishMinx rated and commented on this recipe

  

  This was my first time preparing or even eating ray. Absolutely delicious recipe; simple and quick as well !

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• Jeannie

  18 November 2009

  Jeannie commented on this recipe

  I was given a skate by a fisherman and had a hard job preparing it. I could not remove the skin but was told that if I poached the fish the skin would come away easily. So,instead of frying the wings I poached them in enough water to cover them and within 4 mins they were cooked and the skin came away as stated. I then prepared the sauce according to the recipe and it was delicious. This is a low fat way of cooking skate wings, and, if you are given a skate, don't even try to remove the skin before cooking!

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Ingredients

• 3 tbsp plain flour
• 450g ray wing, cut into 2
• 50g butter
• 2 tbsp capers
• small handful parsley leaves, chopped
• 1 lemon , ½ juiced and ½ cut into wedges

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 3 tbsp plain flour
• 450g ray wing, cut into 2
• 50g butter
• 2 tbsp capers
• small handful parsley leaves, chopped
• 1 lemon , ½ juiced and ½ cut into wedges

PER SERVING

415 kcalories, protein 37g, carbohydrate 19g, fat 22 g, saturated fat 13g, fibre 1g, salt 1.83 g

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