25 g (1 oz) butter
100 g (4 oz) tomatoes, skinned and thinly sliced
6 stuffed green olives, thinly sliced
salt and freshly ground white pepper
5 ml (1 tsp) tomato puree
350 g (12 oz) skate, in two pieces, trimmed
chopped parsley, to garnish
100 g (4 oz) tomatoes, skinned and thinly sliced
6 stuffed green olives, thinly sliced
salt and freshly ground white pepper
5 ml (1 tsp) tomato puree
350 g (12 oz) skate, in two pieces, trimmed
chopped parsley, to garnish
method
1. Melt the butter in a shallow pan, add the tomatoes and cook gently to a pulp. Add the olives, seasoning and tomato puree.
2. Grease two large squares of foil and place a piece of fish on each. Spoon the tomato mixture over the skate and wrap in the foil, sealing well.
3. Put into a steamer and cook for about 25 minutes, or until the fish flakes easily. Open up the foil, sprinkle with chopped parsley and serve from the parcels. Alternatively cook without foil between two greased plates over a saucepan of boiling water.
2. Grease two large squares of foil and place a piece of fish on each. Spoon the tomato mixture over the skate and wrap in the foil, sealing well.
3. Put into a steamer and cook for about 25 minutes, or until the fish flakes easily. Open up the foil, sprinkle with chopped parsley and serve from the parcels. Alternatively cook without foil between two greased plates over a saucepan of boiling water.
serving amount
serves 2
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