2 skate wings

2 fennel bulbs, fennel fronds reserved

¼ cup low-sodium chicken or vegetable stock

1 tablespoon butter

1 tablespoon olive oil

½ lemon, thinly sliced

Salt and freshly ground black pepper

 

Make the fennel: Using a mandoline slicer or a very sharp knife, slice the fennel bulbs thinly. Heat olive oil and butter in a large saucepan on medium heat.  Add fennel slices and sauté for 5-8 minutes, stirring frequently, until softened but not browned. Season with salt and freshly ground black pepper. Transfer to a roasting tin in a single layer and pour the broth on top.

 

Preheat the oven to 425°. Season skate wings with salt and freshly ground black pepper and place the wings on the bed of fennel. Place 3 thin lemon slices on each fillet and roast the fish for 25-30 minutes depending on its size.

 

Once baked, garnish the fish with fennel fronds and serve hot!

 

Serves 2 to 4

​

​

​

Printable version 

​

​

Original recipe

​

​