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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

    • Ensure that the oven is preheated to 200 degrees.
    • In a large casserole dish, arrange skate steaks.
    • Heat unsalted butter in a small hot pan until it foams and turns golden brown, or you may use olive oil, sautéing capers until aromatic, for a few seconds.  Then add lemon juice.  For about 3 minutes, stir gently over medium heat.
    • Evenly spread caper oil on the four skate steaks, sprinkle salt and pepper on top, and bake for 30 minutes.
    • A sharp knife can be used to test for doneness by pushing gently on the flesh to see if it separates easily from the bone. In any other case, let it cook a little longer.
    • Prepare the dish by placing it atop sauteed baby spinach leaves, along with roasted broccoli, yellow courgettes, as well as cherry tomatoes. You'll love it!