Rinse your skate wings and pat dry with kitchen paper. Place the flour onto a dinner plate and season. Lightly dust both sides of the fish with the flour.
Melt 25g of the butter in a large frying pan and fry the skate wings on a medium heat for about 5 minutes on each side, until the flesh is firm and white and the skin is golden. Transfer to warm serving plates, cover with foil and keep warm.
Return the pan to a medium heat, add the remaining butter and cook until it turns caramel brown and smells nutty: be careful not to let it burn.
Remove the pan from the heat and stir in the lemon juice, whole capers and flat-leaf parsley.
Add salt and pepper to taste.
Pour the butter over the skate and serve immediately.
Great served with steamed greens and new potatoes or our Samphire.