|photo thanks to Sarah Cowhey|
3 Tbsp vegetable oil
2 skate wings
1 tsp red wine vinegar
1 Tbsp extra-fine capers
1 lemon, juice only
2 Tbsp roughly chopped parsley
Preheat the oven to 200C.
Heat the oil in an ovenproof frying pan and add the skate wings. Fry for 1-2 minutes on each side or until golden.
Transfer the fish to the oven and roast for 6-7 minutes, until tender.
Remove the fish to serving plates and keep warm.
Melt the butter in the pan over a high heat until the it begins to brown.
Add the vinegar, capers, lemon juice and chopped parsley. Pour the brown butter sauce over the skate and serve immediately.