Rinse the Skate wings under cold running water then pat dry with kitchen paper. Turn the Skate wings in sufficient flour to coat and tap off any excess, set aside.
Heat the oil in a large frying pan, add the fish and cook on a medium heat for 2 minutes. Turn the wings using a large spatula. Add the butter, shallots and tomatoes and cook for a further 4-5 minutes. Season with salt and pepper. Sprinkle over the sage and deglaze with lemon juice.
Remove the fish from the pan and place carefully onto preheated serving dishes. Pour the tomatoes along with the pan juices over the fish or arrange on the side, sprinkle with parsley and serve immediately.
To enjoy run the knife down the bone and gently ease the upper fillet away. Take hold of the bone at the thick end, lift it and carefully “unzip “the fish. The bone will come away cleanly and the fillet will fall back onto the plate.
Serve with steamed rice, potatoes or roasted garlic bread.
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