It’s not the most popular fish you can buy at the fish counter, but skate shouldn’t be overlooked, especially the wings, as roasted skate wing is a true British delicacy. Light yet substantial, wings make for the perfect base for all manner of flavours – in this case, they are particularly brilliant at carrying the heat of chilli and the sweetness of roasted cherry tomatoes, which happily blend with one another. A dressing of capers, lemon juice and mustard gives a further zesty kick to the roasted skate that makes it utterly moreish. Which is fine, as it’s very healthy, too.
You only need to bake skate wings in the oven for 15 minutes, so this is a quick and easy midweek meal idea whose quick prep time belies how delicious it is. There’s an extra 10 minutes of cooking time at the start to get the tomatoes soft and juicy, making it extra flavourful. So next time you’re at the fishmonger, ask for skate wings, and give it a try. Then, if you’re in need of more ideas for seafood, check out our collection of easy fish recipes or commit fully with a fish pie recipe.
Tip
Skate has cartilage, as opposed to bones. This means it is easier to separate the flesh from the cartilage when eating, and you won’t find those tiny, tricky fish bones sprinkled through your meal. The skate is cooked when the flesh can be lifted away easily.
See all the best recipes from the House & Garden archive.
Read More
Ingredients
Serves 4
Ingredients
200g (6½oz) cherry tomatoes
½tsp dried red chilli flakes
Olive oil
2 x 300g (10oz) skate wings
1 lemon, quartered, for serving
For the dressing
2tbsp extra virgin olive oil
1tbsp lemon juice
1tsp Dijon mustard
1tbsp salted capers, rinsed
