Ray Wing with Parsley and Capers
Ray Wing with Parsley and Capers



  • 3 tbsp flour
  • 450g ray wing, halved
  • 50g butter
  • 2 tbsp capers
  • Small handful of chopped parsley
  • 1 lemon, ½ juiced, ½ sliced
  • Season the flour and tip onto a plate. Dredge the ray wing halves in the flour to coat, then fry in half the butter for 5 mins on each side. Transfer to a plate and keep warm.
  • Place the pan back on the heat and add the remaining butter. Once foaming and golden, toss in the capers and the parsley, and sizzle for a few moments. Add the juice of half a lemon, sizzle for a minute more, then season the sauce and spoon over the fish. Serve with steamed greens and lemon slices.
10 mins
2 serving

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