Skate is a flat seawater fish lives in cold and temperate waters on the bottom of the see where its coloring – a gray or brown back with lighter spots and black dots – camouflages it on the sea bed. Skates lay eggs in rectangular cases with “tassels” in each corner, with when washed up on the beach are known as “mermaids’ purses”. When alive, skates contain little ammonia, but after death they produce a lot more. The smell of ammonia should disappear when the skate is cooked; if it doesn’t, the skate is not fresh.
Skate wing is a fairly inexpensive fish. It may be hard to find as it is not very popular. Try local Farmers market or Fish market. It is a delicious flat fish you may only see in French restaurants.
The Skate have a simple bone structure, so even people nervous of bones can cope with them. The best way of eating most flat fish is pan-fried with a little lemon, parsley and browned butter – stronger flavors will overpower the delicate flavor of these fish. Good rich sauces for this fish include hollandaise, parsley, and lobster sauce.
This is a first time I am cooking the skate. Simple recipe but heavenly delicious! These skate wings are baked with butter. When you bake them watch the edges as they tent to burn. Cover them with foil and the skate will cook quite quickly. I served my skate wings with roasted tomatoes, capers and mustard sauce.
Baked Skate with Lightly Roasted Tomatoes
- 2 Skate wings
- 2 Tbsp lemon juice
- 4 Tbsp butter, melted
- 2 Tbsp bread crumbs
- salt and fresh ground pepper, paprika
- dill, parsley, tarragon (and any kind of herbs of your choice)
- 1 pound of small tomatoes on vine
- 2 Tbsp olive oil
Preheat the oven to 400°F.
Toss the tomatoes with 1 teaspoon olive oil, season with salt and pepper and arrange in a single layer on the prepared baking sheet. Bake the tomatoes for 20 minutes or until lightly roasted.
Place the skate wings in an oven dish and sprinkle with lemon juice, pepper, salt and the chopped herbs. Drizzle with melted butter. Sprinkle with bread crumbs. Cook it in the oven at the same time as tomatoes for 20 minutes.
MarinaFebruary 10, 2012 at 1:28 am
Do they call it Dover Sole at some markets? I think it's the same fish. I prefer this fish over more expensive halibut. Beautiful post.
YelenaFebruary 10, 2012 at 1:35 am
Dear Marina,thank you! Dover Sole is different fish but frorn the same flat fish family. Very tasty also.
MarinaFebruary 10, 2012 at 3:10 am
Thanks Yelena. When I lived in Seattle they called it Dover sole at Asian markets, but it was a larger fish, and a smaller one. I think they used it for simplicity, not to confuse customers. Probably is were different type of fish from that family. Thanks again for clarification!
NishFebruary 10, 2012 at 6:36 am
Stunning post – I wonder if this will go well with other fish? 🙂
Gerlinde in DallasFebruary 10, 2012 at 5:02 pm
This dish looks delicious. Love your photos!
Kelly | Eat Yourself SkinnyFebruary 10, 2012 at 5:23 pm
This looks incredible! What a fabulous dish! 🙂
Stuart St PaulJanuary 16, 2013 at 10:47 am
Any supermarket sells Ray Wings or Skate, about £9.50 a pound. Had a brilliant version of this when in Fiji filming the Status Quo film Bula Quo, slightly different fish, but same simple recipe.
Barbara FellMarch 2, 2014 at 3:59 pm
Hi….I am using your recipe today for skate…have got it in the oven right now…going to have some homemade oven chips with it and peas…
I havent got ALL the ingredients , so i have had to adapt it…but i am pleased so far and I am sure it will taste very nice …thank you
KipsieNovember 20, 2014 at 5:50 am
I tried your skate wing recipe last evening with wings bought at market here in Thailand. Had to skin them first which is a bit of a chore, but well worth it. This was perfect! .. Thank you 🙂