This light and healthy dish is perfect when enjoyed al fresco. Skate is topped with a refreshing tomato vinaigrette and delicious with new potatoes.
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- 2 x 250-300g skate/ray wings, see GH Tip
- 2 Tbsp. plain flour
- 100 g butter
- 2 Tbsp. non-pareilles capers, drained
- 1 -2tbsp lemon juice, to taste
For the tomato vinaigrette
- 2 medium, ripe, tomatoes
- 2 Tbsp. olive oil
- 1 small garlic clove, finely chopped
2tsp red wine or sherry vinegar
- 2 tsp. red wine or sherry vinegar
- Handful basil leaves, finely shredded
- Step 1First, make the tomato vinaigrette. Score a shallow cross in the bottom of the tomatoes using a sharp knife. Put into a small heatproof bowl and cover with just-boiled water. Leave for 30sec then lift out using a slotted spoon and plunge into cold water to cool.
- Step 2Drain, peel, halve and deseed the tomatoes, then finely chop. Heat the oil, garlic and vinegar in a small pan over low heat for 2min, until fragrant. Remove from heat and gently stir in the chopped tomato, basil and plenty of seasoning. Set aside.
- Step 3Preheat oven to 140°C (120°C fan) mark 1. Pat the skate dry with kitchen paper. Put the flour on a plate and season well, then dip each skate wing into it, covering both sides evenly with flour (tap off excess).
- Step 4Melt 50g butter in a large frying pan over medium heat. Fry the skate wings for 5min per side (in batches if needed), until golden, making sure the butter doesn't burn. Transfer to a baking tray, pouring over the butter from the pan. Keep warm in the oven. Wipe out the pan with kitchen paper.
- Step 5Return pan to the heat and add remaining 50g butter. Once melted, add the capers, increase heat to high and bubble briefly until the butter has browned. Remove from the heat and stir in lemon juice, to taste (careful, it will splutter!) and some seasoning.
- Step 6Serve the skate with the browned butter and tomato vinaigrette spooned over, with green beans and new potatoes, if you like.
GH Tip
Skate/ray wings vary a lot in size, if you can only get smaller ones (about 150g) buy 2 per person and shorten the cooking time.
Per serving:
- Calories: 646
- Protein: 56g
- Total fat: 41g
- Saturates: 21g
- Carbs: 13g
- Total sugars: 3g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
