Ingredients:

  • 2 wing skate fillets (about 6-8 ounces each or 170-225 grams each)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (30 ml)
  • 4 tablespoons unsalted butter (56 grams)
  • 2 tablespoons capers, rinsed and drained (30 grams)
  • 1 clove garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 tablespoons or 30 ml)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Pat the wing skate fillets dry with paper towels. Season both sides with salt and pepper.
  2. Place a non-stick skillet over medium-high heat and add olive oil. Heat the oil until shimmering.
  3. Gently place the fillets in the pan, skin-side down. Sear for about 3-4 minutes or until golden brown. Carefully flip the fillets and cook for an additional 2-3 minutes until cooked through.
  4. In the same pan, reduce heat to medium-low after removing the fish. Add butter and allow it to melt. Stir in capers, minced garlic, lemon zest, and lemon juice. Cook for 1-2 minutes until fragrant.
  5. Place the seared skate fillets on a serving plate. Drizzle with the lemon-caper butter sauce. Garnish with fresh parsley if using.