Ray with buttery parsley & capers

Ray with buttery parsley & capers

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(7 ratings)

Prep: 5 mins Cook: 10 mins

Easy

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: per serving

  • kcal415
  • fat22g
  • saturates13g
  • carbs19g
  • sugars1g
  • fibre1g
  • protein37g
  • salt1.83g
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Ingredients

  • 3 tbsp plain flour
  • 450g ray wing, cut into 2
  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • small handful parsley leaves, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 lemon, ½ juiced and ½ cut into wedges

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments, questions and tips

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Comments (11)

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
5

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
5

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

cayococo's picture
5

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

lizleicester's picture
5

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

Rowena Wilkes's picture
4

Very yummy (but not the healthiest thing in the world with all the butter!) Still delicious tho!

princessdaisy's picture
4

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!

catie74's picture

I love poached skate or ray wings. A bit of white wine is lovely added to poaching liquid. Or make a foil parcel for the wings with a splash of white wine and slices of lemon.

I don't think I have ever seen wings with the skin still on

flemishminx's picture
5

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

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Tips (1)

jillbrain's picture

Instead of covering a plate with flour, I season the fish then use a flour shaker, like you would use to sprinkle flour on your work surface, to sprinkle flour all over. Much less mess and less wasteful.

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