Colin Turner’s Recipe for Simply Succulent Skate Steaks
This is a very simple recipe that enhances the succulence of these delicious steaks blended with Roasted Broccoli, Yellow Courgette, Cherry Tomatoes and Spinach.
4 x skate steaks
4 oz salted butter
4 tablespoons Capers [drained] some people like to crush the capers with the back of a spoon but I prefer to leave them whole to retain their ‘pop!’
Juice of 2 Lemons
Pre-heat oven to 200 degrees.
Place skate steaks in a large casserole tray.
In a small pan melt the butter over a medium/high heat until the butter foams and is golden, sauté capers until fragrant, about 30 seconds. Add lemon juice. Stir gently on a low heat for approx.3 mins.
Pour caper butter evenly over the 4 skate steaks, season with pepper, then bake in oven for 30 mins. (This allowed for 2 x packs of M 420g from Fish Society)
To test if they are cooked, slide the tip of a sharp knife in and push gently to see if the flesh parts from the bone easily and looks creamy-white. If this is not the case cook for a further few minutes.
Serve on a bed of baby spinach leaves, with roasted broccoli, yellow courgette and cherry tomatoes.