Galician Style Fish

Total Time:
25 min
15 min
10 min

4 servings

  • 6 tablespoons olive oil
  • 1 cup small diced onion
  • 1 teaspoon minced garlic
  • 1 cup tomato concasse
  • 2 teaspoons capers
  • 2 teaspoons lemon juice
  • 8 tablespoons butter, cut into small pieces
  • 1 tablespoon chopped parsley leaves, plus sprigs for garnish, optional
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon fresh ground white pepper, plus a pinch
  • 1 cup instant flour (recommended: Wondra)
  • 1 teaspoon pimenton
  • 2 skate wings (6 to 8 ounces each)
  • 2 black bass fillets
  • In a medium size saucepan, heat 3 tablespoons of olive oil over medium-high heat and cook the onions, garlic, tomato and capers for 5 minutes. Add the lemon juice then swirl in the butter little by little to form an emulsion. Add the parsley, season with 1/2 teaspoon salt and a pinch of white pepper. Set aside and keep warm until ready to serve the fish; do not allow to boil or the sauce will separate.

  • Combine the flour, pimenton, 1 teaspoon salt and 1/2 teaspoon of white pepper in a baking dish. Dredge the skate and the bass fillets in the mixture. In a large saute pan over medium-high heat, add 1 1/2 tablespoons of the remaining olive oil and, when hot, add 2 pieces of skate. Cook for 4 minutes on the first side, then turn and cook an additional 2 minutes on the second side. Remove from pan to a paper towel lined plate. Repeat this process with the remaining 1 1/2 tablespoons of oil and the bass fillets.

  • Serve the skate and bass hot, drizzled with some of the reserved sauce and garnished with parsley sprigs.

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