Ray with buttery parsley & capers
This classic way of treating meaty white
fish, sometimes called meunière, is so simple – everything’s cooked in one pan
-
Prep:5 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 415
-
fat 22g
-
saturates 13g
-
carbs 19g
-
sugars 1g
-
fibre 1g
-
protein 37g
-
salt 1.83g
Ingredients
- 3 tbsp plain flour
- 450g ray wing, cut into 2
- 50g butter
- 2 tbsp capers
- small handful parsley leaves, chopped
- 1 lemon, ½ juiced and ½ cut into wedges
Method
Tip the flour onto a large plate or dish and season with salt and pepper. Dredge the fish in the flour until completely coated. Place a large frying pan over a high heat and add half the butter. When the butter is sizzling, lay the fish into the pan and cook for 4-5 mins on each side until golden, then transfer the fish to two plates and keep warm.
Working quickly, place the pan back on the heat with the remaining butter. When it’s starting to foam and turn light brown, throw in the capers, then the parsley and sizzle for a moment. Squeeze in the lemon half and simmer everything for a moment longer. Season the buttery sauce in the pan with a touch of salt and pepper, then spoon half over each portion of fish. Serve with mashed potatoes and steamed spinach, and lemon wedges for squeezing over.
