Oven-Roasted Skate with Horseradish and Walnut Crumbs

Cooking Instructions

METHOD:

On a plate, combine the breadcrumbs, shallot, thyme, walnuts, horseradish, lemon zest, salt and pepper.

Preheat oven to 400°F. Beat the eggs in a large bowl and then dip the skate wing into the eggs to coat on both sides. Coat in bread crumbs on both sides. Press down on the fish to help the crumbs adhere.

Heat the vegetable oil and butter in a large ovenproof skillet over medium heat. Place the skate wing in the pan and cook until the crumbs are browned on one side, about 3 minutes. Carefully turn the skate wing over. Put the pan in the oven and roast the skate wing until done, 18 to 20 minutes. Check for doneness by seeing if the meat pulls away from the cartilage at the thickest part. Transfer to a cutting board.

Using a large chef's knife, cut the wing into 4 pieces with the grain, from the top narrow end to the wider end. Serve the skate with the lemon wedges and some horseradish mayonnaise, if using.

Round Out the Meal:

Serve with gratin potatoes and caramelized onions

Kid Friendly:

Try any flaky but firm white fish.

From Bistro Cooking at Home by Gordon Hamersley (Broadway books)