Pan Seared Skate Wing with Fennel Salad

Pan Seared Skate Wing with Fennel Salad
Fishboxer Fishbox HQ from













Flour Mix:

2 tbsp. plain flour

1 tsp. turmeric




New potatoes

1 fennel, thinly sliced without root

1 red onion, thinly sliced

1 grapefruit, peeled & segmented

1 orange, peeled & segmented

120 ml olive oil

120 ml vegetable oil

1 tbsp. white wine vinegar

Zest from a lemon


The Rest:

Skate wings

Juice from the zested lemon

50g butter

2 tbsp. of capers (baby ones if you can)

2 sprigs dill, roughly chopped

12 sticks of long stemmed broccoli



























  1.  Mix the flour, salt & turmeric together and spread onto a plate. Coat the wings on either side. Heat a large ovenproof frying pan on a medium heat and add the butter and oil.
  2.  Carefully place in the wings and cook on either side until lightly golden brown
  3.  Add in the lemon juice and capers
  4.  Cook in the oven for 6-10 mins at 160°C or until the flesh on the thicker side is firm.
  5.  In a large pan add the potatoes and water (leaving enough space to add the broccoli), a teaspoon of salt, and boil. When cooked drop in your broccoli and cook for a further 2-3 min or until the broccoli is done. Drain everything then carefully cut the potatoes in half.
  6.  Toss the potatoes and broccoli into a large bowl and add all the other salad ingredients. Mix lightly, empty into 4 bowls, place the skate on top, using a little of the leftover oil and capers to drizzle over the wings. Finish with the chopped dill.