I was excited to score some skate on sale this week, which I planned on adapting for use in one of my favorite quick dinner recipes: roasted fish with potatoes, lemons and olives. While the original recipe calls for tilapia, we avoid tilapia for a few reasons, and have subbed in barramundi in the past. However, skate in hand, we made a few modifications and served up a simple, delicious dinner with this buttery-sweet, inexpensive fish.
Skate is traditionally delicious with lemon and this dish is no exception. The skate is buttery and rich, per usual, and serves as a perfect complement to the lemony potatoes and briny olives. Roasting the lemon slices softens them so much so that we like to eat them in their entirety once they’re cooked. Even though the final product seems very sophisticated, this is one of those deceivingly simple meals that would be absolutely perfect for a dinner party.
Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter: @smithratliff.
For more amazing recipes from Laura and Ryan, follow me on Twitter (@MarcusCooks)
1 lb red potatoes, quartered
1 lemon, thinly sliced
8 sprigs fresh thyme
2 tbsp olive oil
kosher salt and black pepper
1/2 cup pitted kalamata olives
2 tbsp butter
2 6-ounce skate fillets
1. Heat oven to 400 degrees F.
2. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper. Arrange in a single layer.
3. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
4. Toss the olives with the potato mixture and continue to roast, about 12 to 15 minutes.
5. Meanwhile, dredge skate in flour, shaking off the excess. Melt butter in a large skillet over medium heat.
6. Once butter has melted and bubbles have subsided, cook skate until golden, approximately 3 minutes per side. Flip carefully with a thin spatula and cook opposite side until done.