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    • The Most Delicious Baked Skate Steaks

    Mark Sharron
    Easy
    30 minutes
    4
    Despite its deliciousness, skate or ray is rarely used. The flesh is white and creamy, with a unique texture. Various skate recipes can be made with skate wings, skate steaks, or skate fillets. When cooked, it shreds in long shreds rather than being flaky. It's okay if there is cartilage on the outside of the meat, so leave it on when you cook the meat. As soon as the flesh is ready, the fan-shaped bone structure of the skate wing can be removed with ease. Using this recipe makes it easier to enhance the delicious taste of these fish steaks. The skate meat is best eaten with a colourful side dish of sautéed fresh veggies or grilled broccoli and courgette and can also be served with pasta.
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    Ingredients

    • 4 skate steaks (1 ½ pound each)
    • 4 ounces of unsalted butter or olive oil
    • 4 tablespoons of capers
    • 2 lemons, juiced
    • Salt and black pepper to taste

    Method

    • Step-by-Step: The Most Delicious Baked Skate Steaks
    • Preheat oven to 400°F (200°C)
    • Pat skate steaks dry with paper towels
    • Season skate steaks generously with salt and black pepper on both sides
    • Prepare a baking dish large enough to hold all skate steaks in a single layer
    • Place the skate steaks into the baking dish, skin side down if applicable
    • If using butter: melt unsalted butter in a small saucepan over low heat until fully melted (do not brown)
    • If using olive oil: measure out the olive oil
    • Drizzle the melted butter or olive oil evenly over the skate steaks
    • Sprinkle the capers over and around the fish in the baking dish
    • Pour the freshly squeezed lemon juice evenly over the steaks
    • Transfer the baking dish to the center rack of the preheated oven
    • Bake for 15–20 minutes, or until the skate flesh is opaque, just beginning to pull away from the central cartilage, and flakes easily with a fork
    • Baste the fish once halfway through cooking with juices from the bottom of the baking dish for extra moistness
    • Once done, remove from the oven and let rest for 2–3 minutes
    • Plate each skate steak carefully, using a fish spatula to keep the fillet intact
    • Spoon over any pan juices, capers, and a drizzle of melted butter or olive oil from the baking dish
    • Optionally, garnish plates with thin slices of lemon and a few extra capers for visual impact
    • Serve immediately, pairing with steamed greens, boiled potatoes, or a light green salad