I didn’t used to be very adventurous with fish but now I’ve discovered skate wings and I think they’re fantastic. They’re not as expensive as some fish, they’re simple to cook and my children love them because there are no bones the flesh peels away very easily. Capers are a traditional partner for skate so this zesty herby salsa verde is just right. Add some green salad and a few new potatoes and you have a feast. You can also use ray wings for this dish.
Salsa verde
- 50 g can of anchovies
- 1 lemon juice and zest
- small bunch of parsley, finely chopped
- small bunch of basil, leaves only, finely shredded
- 2 tbsp capers, rinsed
How to Make It
- First make the salsa verde. Put the anchovies and their oil in a small saucepan and add 2 tablespoons of olive oil and the lemon zest and juice. Put the pan over a medium heat and keep breaking up the anchovies with a wooden spoon until they have blended with the oil and lemon. Taste for seasoning – you may not need any salt, but add some pepper. Leave the sauce to one side until you are ready to serve the fish, then stir in the herbs and capers.
- Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a roasting tin with non-stick baking paper and brush it with a little olive oil.
- Trim the wings so they can fit in a single layer in the tin use scissors to cut away any edges of the wings that you can see don’t have any flesh on them. Season the wings with salt and pepper and place them in the roasting tin. Brush them with a little more olive oil and sprinkle with the thyme leaves.
- Bake the wings in the oven for 5 minutes, then add the tomatoes. Continue to bake for a further 6–7 minutes until the fish is just cooked through and the tomatoes are close to bursting point. Serve the fish and tomatoes with the sauce spooned over them.