Skate is part of the ray family, and the ‘wings’ are named after the large pectoral fins on either side of its body. 
Skate meat has a flavour and consistency similar to scallops when prepared properly. It’s a great fish for those who hate bones as it doesn’t have bones like a fish but large cartilage which is easily removed when cooked. 
With its delicate flavour, skate is quite a versatile fish to cook, and this recipe is a simple classic. 
Brown butter sauce is a very popular sauce to have with a variety of fish as it is not overpowering and helps keep the fish moist without being heavy. The added saltiness from the capers in this recipe really bring out the flavours, so you don’t need to add much salt when seasoning your skate. 

Ingredients – Serves 4 

4 skate wings, filleted and skinned 
200g butter plus extra for cooking the skate 
2 tbsp capers 
2 tbsp fresh chopped flat-leafed parsley 
1 lemon 
Plain flour for dredging (approximately 6 tbsp) 
1 tbsp olive oil 
700g baby potatoes 
Handful chives, finely chopped 
200g green beans 
Salt and pepper 

For the veg 

1. Boil the new potatoes for 10–15 minutes depending on their size. 
2. Once cooked, drain and throw in a small knob of butter, the chives and some salt and pepper to taste. 
3. For the beans, trim the ends and steam them for 5-8 minutes until just cooked and no more. 

For the skate wing 

Season the skate with salt and pepper, then dredge in the flour, dusting off any excess. 
Heat a frying pan over a medium heat and add the oil and a small knob of butter – you want enough to cover the bottom of the pan. 
When the oil is hot, add the skate and fry for 3-4 minutes until it is a deep golden-brown colour. Carefully flip the fish over and fry for another 1-2 minutes, depending on the thickness of the fillet. Be careful not to overcook them as they can become rubbery if you do – you’re looking for the flesh to be opaque and starting to flake. 
Once the fish is cooked, loosely cover with foil or place in a warm oven to keep warm as you finish the brown butter. You want to keep the crispiness you just created, so don’t smother them. 

For the Brown Butter and Caper sauce 

Add the butter to the same frying pan and cook over a medium heat until it starts to turn brown. Keep an eye on it as it can burn quite quickly. It will have a nutty smell as it gets to the right consistency. 
Remove from the heat and squeeze in the juice from the lemon. Add the capers and the chopped parsley and stir. Season to taste. 
Plate up the skate and pour over the brown butter with capers. Enjoy immediately! 
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