Skate with caper berries and peppers
Serves 2

2 x 175g / 6 oz wings of skate
Plain flour for coating
20 caper berries
1 Ramano pepper
Olive oil
Salt and pepper
50g / 2 oz butter
Juice of one lemon
Chopped parsley

Use a frying pan or pans large enough to take the skate and heat with a little olive oil. Dust the fish with the flour, pat off the excess and place in the pan. Wait until the first side is cooked to a light gold colour then turn. (Skate being rather fragile it is a good idea not to handle it too much so try to turn it only once). The pan can be placed under the grill to help cook it from both sides. The time the skate takes to cook will depend on the thickness of the pieces. Season the skate on one side just before turning and the other side when turned.
While the fish is cooking heat a separate pan for cooking the garnish. De-seed and cut the pepper into rings, and cut the caper berries in half. Fry the peppers gently in olive oil until almost soft then put in the butter. When the butter is sizzling put in the caper berries and the lemon juice. Place the cooked skate onto warmed plates, add the chopped parsley to the garnish and spoon it over the fish.