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Pan Seared Skate with Fennel, Potatoes, Roasted Tomatoes and Basil Sauce

4 skate fillets
2 Yukon Potatoes sliced as matchsticks
2 roasted tomatoes coarsely chopped (see recipe for roasted tomatoes)
4 T basil sauce (see recipe for basil sauce)
1 medium Fennel sliced as matchsticks
2 T olive oil
1 T butter
3 T Wondra Flour
salt and pepper

Prepare the pesto and roasted tomatoes according to our Greenmarket Recipes.

Cut the potatoes and fennel into matchsticks and parboil for 5 minutes in salted boiling water.Drain and set aside.

Add 1 T olive oil to a hot pan and add the fennel, potatoes, and chopped roasted tomatoes. Cook gently to blend the flavors.

For the Fish

Heat a tablespoon of fat or oil in a non-stick frying pan. Coat generously one side of the skate wings with Wondra flour, season both sides with salt and pepper. Shake off the excess flour and add the wings flour side down to a pan. Do not crowd the pan. It is best to do no more than 2 per pan (use either 2 pans or cook 2 at a time).


Spoon some of the fennel, potato and roasted tomatoes on each plate. Top with one skate wing and surround with some heated basil sauce as shown in the photo above.

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