1 Skate wing – skinned
2 tablespoons olive oil and the same amount of butter
1 tin chopped tomatoes
1 jar capers
1 large shallot
1 clove garlic
Fresh flat leaf parsley (handful)
Sea salt and black pepper
Melt the butter and olive oil in a frying pan. Add the skate wing and fry gently for about 3 minutes per side or until cooked through. Remove and place in the oven to keep warm.
Chop the shallot and garlic clove and put in the pan with the juices. Stir. Add the tomatoes. Rinse and drain the capers and add those. Heat on a high setting until the sauce just starts to simmer. Add the fresh chopped parsley and season to taste.
Remove the skate from the oven and place on a warm serving dish. Pour the sauce over the fish. Serve with a chilled glass of Savignon Blanc!