Oven-Roasted Skate Wings with Fennel

Share on FacebookPin on PinterestGoogle+Tweet about this on TwitterEmail to someone

Oven-baked-skate-wings-with-fennel

Oven-Roasted Skate Wings with Fennel

I think the first time I tried skate wings was in Paris. It’s not a common choice to see on the menus in U.S. so I was excited to experience it. French use a classic preparation of the skate wings either poached or fried in browned butter and served with capers and young boiled or mashed potatoes. The tender, delicate meat has a sweet almost scallop-like flavor. My version is very light. I kept the cartilage intact for the fish to be moist and flavorful while baking. The corrugated surface of the flesh becomes more pronounced once the fish is cooked and it comes off easy from the cartilage. The skate wings are roasted on a bed of thinly sliced and sautéed fennel (prepare it before the fish) and then garnished with thinly sliced lemon and fennel fronds; it simply delectable. Try it and feel French!

Skate-wings

Ingredients: skate wings, fennel bulbs, fennel fronds, low-sodium chicken or vegetable stock, butter, olive oil, lemon, salt and freshly ground black pepper.

Sliced-fennel

Make the fennel: Using a mandoline slicer or a very sharp knife, slice the fennel bulbs thinly.

Thinly-sliced-fennel

Thinly sliced fennel.

toss-fennel-in-the-pan

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.

Vegetable-stock-over-fennel

Transfer sauteed fennel to a roasting tin in a single layer and pour the broth on top.

Skate-wings-with-lemon-slices

Preheat the oven to 425 F. 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.

Oven-baked-skate-wings-with-fennel

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

Bon Appétit!
Svitlana

Oven-Roasted Skate Wings with Fennel

recipe details

Serves 2-4

Ingredients

  • 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

Directions

  1. 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.
  2. Preheat the oven to 425 F. 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.
  3. Once baked, garnish the fish with fennel fronds and serve hot!

share your thoughts

4 thoughts on “Oven-Roasted Skate Wings with Fennel”

  1. Hi Svitlana, As usual this looks delicious. However, I am very allergic to skate. Is there another fish you would recommend using instead?

    Suzan

    1. Hi Suzan, sorry that you are allergic to this kind of fish, please use any other white-flesh fish you like. Sea bass, black bass, stripped bass, even tilapia will be fine. Just limit the cooking time to only 10-12 minutes at 425 F, depending on the thickness! Enjoy!

  2. Hi Svetlana, I’m Susan, how do you feel, I am happy to hear the news, your cooking it’s just so amazing and refine you are relly very talented.
    Best of luck with everything.

    1. Hi Susan, thank you so much! I feel very good, I will stop by at the salon to say hi! Thank you so much for keep on visiting my blog, it is always nice to read your comments here!

Leave a Reply to Suzana Lezeu Cancel reply