Ingredients Jump to Instructions ↓

  1. 6 tablespoons olive oil

  2. 1 cup small diced onion

  3. 1 teaspoon minced garlic

  4. 1 cup tomato concasse

  5. 2 teaspoons capers

  6. 2 teaspoons lemon juice

  7. 8 tablespoons butter , cut into small pieces

  8. 1 tablespoon chopped parsley leaves, plus sprigs for garnish , optional

  9. 1 1/2 teaspoons salt

  10. 1/2 teaspoon fresh ground white pepper, plus a pinch

  11. 1 cup instant flour (recommended: Wondra)

  12. 1 teaspoon pimenton

  13. 2 skate wings (6 to 8 ounces each)

  14. 2 black bass fillets

Instructions Jump to Ingredients ↑

  1. In a medium size saucepan , heat 3 tablespoons of olive oil over medium-high heat and cook the onions, garlic, tomato and capers for 5 minutes. Add the lemon juice then swirl in the butter little by little to form an emulsion . Add the parsley, season with 1/2 teaspoon salt and a pinch of white pepper . Set aside and keep warm until ready to serve the fish ; do not allow to boil or the sauce will separate. Combine the flour, pimenton, 1 teaspoon salt and 1/2 teaspoon of white pepper in a baking dish . Dredge the skate and the bass fillets in the mixture. In a large saute pan over medium-high heat, add 1 1/2 tablespoons of the remaining olive oil and, when hot, add 2 pieces of skate . Cook for 4 minutes on the first side, then turn and cook an additional 2 minutes on the second side. Remove from pan to a paper towel lined plate. Repeat this process with the remaining 1 1/2 tablespoons of oil and the bass fillets. Serve the skate and bass hot, drizzled with some of the reserved sauce and garnished with parsley sprigs.


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