Skate with citrus-honey sauce

Preheat the oven to 200°C (400°F, gas mark 6). Put the potatoes in a roasting tin, drizzle over the oil and add salt and pepper to taste. Toss well. Roast on the top shelf of the oven for 25–30 minutes or until tender.

Meanwhile, arrange the skate in a single layer in a large shallow ovenproof dish and pour over the fish stock. Cover tightly with foil and poach in the oven for about 25 minutes or until the fish will flake easily.

While the fish and potatoes are cooking, make the sauce. Squeeze the juice from 2 of the oranges and pour into a small pan. Add the lemon juice, butter and honey. Cut the peel and pith from the remaining orange with a sharp knife. Working over the saucepan to catch the juice, cut in between the membrane to release the segments. Set the segments aside.

When the skate is cooked, carefully lift it from the stock and arrange on plates. Gently warm the sauce to melt the butter, but don't allow it to boil. Add the orange segments and season with salt and pepper to taste. Pour over the fish, sprinkle with the parsley and serve immediately, with the roasted potatoes.