Ray With Buttery Parsley & Capers
This delightful recipe features tender ray wing fillets coated in a golden, buttery sauce infused with tangy capers, fresh parsley, and a zesty squeeze of lemon. Enjoy this dish served alongside creamy mashed potatoes and vibrant steamed spinach for a comforting and satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 415 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 1.83 milligram of sodium
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