Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Ray Wings With A Cherry Tomato And Caper Sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    • Audio recipe

      Audio recipe

      Ray Wings With A Cherry Tomato And Caper Sauce

      Download the audio file.

    Ray Wings With A Cherry Tomato And Caper Sauce

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 2


    • 2 x 200g ray wings (skate), from the fresh fish counter
    • 4 tbsp extra virgin olive oil
    • 1 shallot, finely chopped
    • 1 garlic clove, finely chopped
    • 180g cherry vine tomatoes, halved
    • 100ml dry white wine
    • 1 tbsp capers, rinsed
    • 15g pack fresh oregano, roughly chopped


    1. Pat the ray wings dry with kitchen paper and place on a plate that fits inside a steamer. Cover, then steam for 5-8 minutes over a pan of simmering water until the flesh of the skate is opaque and just cooked through.
    2. Meanwhile, heat half the oil in a frying pan, add the shallot and garlic, and cook for 2-3 minutes until starting to soften. Add the tomatoes and cook for 2-3 minutes, until the skins begin to burst.
    3. Pour in the wine and season, add the capers and oregano, and allow to bubble for 2-3 minutes.
    4. Place the ray wings on two serving plates and spoon the tomato sauce over. Drizzle with the remaining oiland serve with crusty bread, and a chicory and watercress salad, or lightly steamed green vegetables.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If you don't have a steamer, poach the ray wings in a shallow pan of water for 5-6 minutes, until cooked through. The easiest way to eat ray is to gently scrape the ribbed flesh away from the cartilage with a fork. Turn the fish over and repeat.


    Average user rating

    4 stars