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
Method
- Heat the oven to 200°C (gas mark 6). Toss the cherry tomatoes and chilli in 1tbsp of olive oil and roast in a large roasting pan for 10 minutes. Season the skate wings with salt and pepper and then transfer to the roasting pan, moving the tomatoes to one side. Roast for a further 15 minutes or so, or until the flesh can be lifted away from the cartilage.
- Make the dressing by whisking the olive oil, lemon juice, mustard and capers. Pour over the fish and tomatoes. Return to the oven for 2-3 minutes. Season with salt and freshly ground black pepper. Serve with the lemon, tomatoes and pan juices.
Top tips
Tip
Skate has cartilage, as opposed to bones. This means it is easier to separate the flesh from the cartilage when eating. The skate is cooked when the flesh can be lifted away easily.
