2 1/2 (1.25 kg) ray or skate wings, cut into four pieces
Freshly ground black pepper
Juice of one lemon
4 tablespoons olive oil
1 clove garlic, crushed
2 tablespoons mixed fresh herbs (e.g. oregano. parsley, basil), finely chopped
2 cups (4 oz) 120g wholemeal breadcrumbs
Sprigs of fresh herbs to garnish
Freshly ground black pepper
Juice of one lemon
4 tablespoons olive oil
1 clove garlic, crushed
2 tablespoons mixed fresh herbs (e.g. oregano. parsley, basil), finely chopped
2 cups (4 oz) 120g wholemeal breadcrumbs
Sprigs of fresh herbs to garnish
method
1. First, set up the steamer. Wash the skate or ray wings, pat them dry and place them, dark skin side down, on the steamer plate.
2. Season lightly with pepper, sprinkle with a little lemon juice, cover and steam until barely cooked - about 12 to 15 minutes depending on the thickness of the wings
3. Meanwhile, whisk together the olive oil, crushed garlic and 1 tablespoon of lemon juice.
4. Combine the finely chopped herbs with the breadcrumbs
5. Light the grill and cover the grill rack with a double thickness of aluminium foil, lightly brushed with olive oil.
6. Carefully remove the dark skin from the fish - it will slide off quite easily - and place the pieces on the grill rack.
7. Brush each wing generously with the olive oil, lemon juice and garlic mixture, scatter with the breadcrumbs and herbs, then drizzle over the remaining olive oil mixture.
8. Place under the hot grill for about 1 minute or until the crust is sizzling and golden.
9. Serve on warmed plates, garnished with whole sprigs of fresh herbs.
2. Season lightly with pepper, sprinkle with a little lemon juice, cover and steam until barely cooked - about 12 to 15 minutes depending on the thickness of the wings
3. Meanwhile, whisk together the olive oil, crushed garlic and 1 tablespoon of lemon juice.
4. Combine the finely chopped herbs with the breadcrumbs
5. Light the grill and cover the grill rack with a double thickness of aluminium foil, lightly brushed with olive oil.
6. Carefully remove the dark skin from the fish - it will slide off quite easily - and place the pieces on the grill rack.
7. Brush each wing generously with the olive oil, lemon juice and garlic mixture, scatter with the breadcrumbs and herbs, then drizzle over the remaining olive oil mixture.
8. Place under the hot grill for about 1 minute or until the crust is sizzling and golden.
9. Serve on warmed plates, garnished with whole sprigs of fresh herbs.
serving amount
serves 4
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