Ingredients:

  • 2 skate fish fillets (about 6-8 ounces each) (170-225 grams)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (30 grams)
  • 2 tablespoons olive oil (30 mL)
  • 4 tablespoons unsalted butter (57 grams)
  • 1 tablespoon capers, rinsed and drained (15 grams)
  • 1 clove garlic, minced
  • Juice of 1 lemon (about 2 tablespoons or 30 mL)
  • 1 tablespoon fresh parsley, chopped (15 grams)
  • Zest of 1 lemon (optional)

Instructions:

  1. Pat the skate fillets dry with paper towels and season both sides with salt and pepper. Lightly dust with flour.
  2. Heat olive oil in a large skillet over medium-high heat. Add the fillets skin-side down and cook for 3-4 minutes until golden brown.
  3. Carefully flip the fillets and cook for an additional 2-3 minutes until cooked through and flaky. Remove from skillet and keep warm.
  4. In the same skillet, reduce heat to medium, add butter, and allow it to melt. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Stir in capers and lemon juice; cook for 1 minute. Add chopped parsley and lemon zest if using; stir to combine.
  6. Place the skate fillets on a plate and spoon the lemon caper butter sauce generously over the fillets. Serve immediately.