The sauce is spooned over tender skate fillets for a decadent yet simple fish dinner. With baby potatoes and a fresh pea shoot salad on the side, this makes for a luxurious weekday meal. Cook, relax, and enjoy!

What you’ll need:
10 ounces micro gold potatoes
2 ounces pea tendrils
1 lemon
8 chives
2, 6 ounce skate fillets
6 caperberries
8 sprigs parsley
2 ounces butter
1/4 cup sliced almonds
olive oil
coarse salt
freshly ground pepper

Equipment: small saucepan
strainer
large skillet

Recipe Steps:

1. Cook potatoes
   Put potatoes in a small saucepan and add enough water to cover them by at least an inch. Add a teaspoon of salt and bring to a boil. Cook until the tip of a knife slides easily through a potato, 12 – 14 minutes. Drain.

   2.Halve potatoes
   When cool enough to handle, cut potatoes in half.

2. Prepare ingredients for the sauce
   Slice each caperberry in half. Remove parsley leaves from stems, then finely chop. Cut butter into small pieces.

3. Compose salad
   Slice pea shoots in half. Wash, then zest and juice the lemon and roughly chop the chives. In a large bowl, combine the pea shoots, chives, lemon zest and half of the lemon juice, toss lightly then drizzle lightly with olive oil and season with salt.

4. Cook skate
   Heat a large skillet over high heat with 2 tablespoons oil. Dry the skate well with paper towels, season very lightly with salt and pepper, then add skate to the hot skillet. Gently fry the fish, turning once until golden and just starting to flake, about 5 minutes. Remove fish from the pan and set aside.

5. Make the almond parsley butter
   Wipe out the skillet, then place over a medium high heat and add the butter. Melt the butter until it turns light brown, about 2 minutes. Add almonds, parsley and caperberries, stir to combine, then add the remaining lemon juice and remove from the heat. Place a skate fillet on each plate along with some of the cooked potatoes. Spoon almond parsley butter over fish and potatoes, and serve salad alongside. Enjoy!