The BBC Good Food logo
Ray with buttery parsley & capers

Ray with buttery parsley & capers

By
A star rating of 4.7 out of 5.13 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal415
fat22g
saturates13g
carbs19g
sugars1g
fibre1g
protein37g
salt1.83g
Advertisement

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

Method

  • STEP 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.

  • STEP 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.13 ratings
Advertisement
Advertisement
Advertisement

Sponsored content