Ray wings with asparagus and rosemary salmoriglio

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes

Serves: 2


10g rosemary sprigs, leaves picked
¼ tsp sea salt
1 garlic clove
squeeze lemon juice
5 tbsp extra virgin olive oil
1 x 500g ray wing*, halved (or 2 x 250g ray wings)
100g plain flour
230g asparagus, trimmed

* Available from the fish counter


1. For the salmoriglio, put the rosemary leaves in a pestle and mortar with the salt and (peeled) garlic clove. Pound relentlessly until you have a smooth paste (up to 10 minutes, but it’s worth it). Add a squeeze of lemon and slowly pour in 3 tbsp olive oil, stirring as you go with the pestle until everything is combined together.

2. Season the ray wings. Put the flour onto a plate and coat the fish on both sides. Heat 2 tbsp olive oil in a large frying pan over a medium high heat. Fry the ray for 4-5 minutes on each side, until cooked through and golden.

3. Meanwhile, bring a large pot of salted water to the boil. Simmer the asparagus for 2-3 minutes, until just tender but with a little bite. Drain well. Serve the cooked ray wings with the asparagus and the salmoriglio drizzled over.