Ingredients

Steps

• Preheat the oven to 180°C.
• Dredge the fish in the seasoned flour.
• Melt 37.5g of butter in a large ovenproof frying pan and fry skate wings for three minutes per side.
• Cook the fish in the oven for three minutes until done and set aside on a warm plate.
• Cook the shallots in the same pan over medium heat until softened.
• Add the capers and tomato purée and fry for two minutes.
• Add liqueur and stock, then boil for five minutes.
• Whisk in the remaining butter and add the pine nuts.
• Serve the skate wings topped with the sauce and fresh parsley.