Ray with buttery parsley & capers

Ray with buttery parsley & capers

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(7 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

This classic way of treating meaty white fish, sometimes called meunière, is so simple - everything's cooked in one pan

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
415
protein
37g
carbs
19g
fat
22g
saturates
13g
fibre
1g
sugar
1g
salt
1.83g

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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Method

  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.

Recipe from Good Food magazine, February 2009

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Comments

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kon-tiki's picture

this fish is the best .i all ways pan fry it put it is also very nice botched in the oven

snoble's picture
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First time trying Ray wings and also first caper sauce. I really enjoyed the flavours and textures. I served with mash and steamed sweetheart cabbage and carrots which were all went well with the butter.

lizleicester's picture
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I've come back for more of this strange looking but absolutely delicious fish.

cayococo's picture
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I've added garlic to this recipe and it was absolutely delicious.

lizleicester's picture
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1st time experiment as the ray wings were being sold off cheap but it was delicious and

scoot76's picture
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Delish :)

Rowena Wilkes's picture
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Very yummy (but not the healthiest thing in the world with all the butter!) Still delicious tho!

princessdaisy's picture
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its dinner tonight, lovely quick recipe

tunnyfish's picture

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!

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

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