Roasted Skate Wings with Chilli Beans

A roasted skate recipe, in which chilli adds a kick to this delicate white fish complemented further by lovely soft beans. A wonderful and interesting way to enjoy this very special fish.


4 x 300 g Skate Wings
1 Tsp Paprika
50 g Unsalted Butter
3 Tbsp Sherry Vinegar
Sea Salt & freshly Ground Black Pepper

For the Chilli Beans

400 g Cannellini Beans
2 Tbsp Extra Virgin Olive Oil
2 cloves of Garlic, peeled and chopped finely
2 Red Chillies, chopped finely
0.5 Onion, peeled and chopped finely
300 ml Chicken Stock
2 Beef Tomatoes, skinned, seeded and sliced
2 Tsp Tarragon leaves, chopped


Preheat the oven to 200 degrees C
Dry the Skate Wings with kitchen paper
Sprinkle over both sides with the Paprika and freshly Ground Black Pepper

For the Chilli Beans

Heat the Oil in a pan and add the Garlic and Chilli
As soon as they begin to sizzle add the Onion
Cook for 5 minutes until soft
Add the Beans and 280 ml Chicken Stock
Simmer for 10 minutes
Stir in the Tomatoes and simmer for a further 5-7 minsters Add the Tarragon and season to your taste

To cook the Skate

Melt the Butter in a roasting tin on top of the stove
Add the Skate wings and lightly brown them on both sides, about 2-3 minutes
Sprinkle with Sea Salt
Transfer to the oven and roast for 10-12 minutes

To Serve

Spoon an equal amount of Beans on to each plate
Place one of the Skate Wings on top
Take the roasting tin and heat on the stove adding the Sherry Vinegar and remaining Chicken Stock
Leave to simmer for 2-3 minutes scraping off any crusty bits in the bottom of the tin
Strain the sauce through a fine sieve
Season to taste
Spoon over the Skate