• Save to your scrapbook
  • Save to your scrapbook

    Ray Wings with a Caper and Anchovy Dressing

    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

    Ray Wings with a Caper and Anchovy Dressing

    Perfect Meal for 2

    • Nut Free
    • Milk Free
    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 12 minutes
    • Total time: 17 minutes 20 minutes

    Serves: 2


    • 2 x 225-300g ray wings, from the fish counter
    • 3 tbsp extra virgin olive oil
    • ½ tsp Dijon mustard
    • Juice of ½ small lemon
    • 1 tbsp Cook's Ingredients Nonparielle capers, rinsed and drained
    • 2 anchovy fillets in extra virgin olive oil, drained and chopped
    • 1½ fresh flat leaf parsley, chopped
    • 1½ tbsp fresh mint, chopped


    1. Preheat the oven to 200C, gas mark 6. Trim 3 cm from the thin edge of each ray wing, then season them on both sides. Heat 1 tbsp of the olive oil in a large, non-stick frying pan, ass the ray wings and fry them for 1 minute on each side until lightly browned
    2. Transfer the ray wings to a roasting tin and drizzle over any remaining oil from the pan. Roast for 10 minutes until the ray wings are cooked through.
    3. Meanwhile, for the dressing, whisk the remaining olive oil, mustard and lemon juice together in a small bowl.
    4. Lift the ray wings onto warmed plates. Stir the capers, anchovy fillets, parsley and mint into the dressing and season to taste. Spoon the dressing over the ray wings and serve with roasted vine tomatoes.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Add the chopped herbs just before serving so they keep their vibrant green colours.

    Drinks recommendation

    The salty anchovies in this dressing need a wine that can stand up to strong flavours, without overpowering the fish. Try El Prado Tempranillo Rose, 2007 Valencia, Spain.


    Average user rating

    4 stars