Art de Fête
- 2 skate wings
- 2 fennel bulbs, fennel fronds reserved
- ¼ cup low-sodium chicken or vegetable stock
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ lemon, thinly sliced
- Salt and freshly ground black pepper
Make the fennel: Using a mandoline slicer or a very sharp knife, slice the fennel bulbs thinly. Heat olive oil and butter in a large saucepan on medium heat. Add fennel slices and sauté for 5-8 minutes, stirring frequently, until softened but not browned. Season with salt and freshly ground black pepper. Transfer to a roasting tin in a single layer and pour the broth on top.
Preheat the oven to 425°. Season skate wings with salt and freshly ground black pepper and place the wings on the bed of fennel. Place 3 thin lemon slices on each fillet and roast the fish for 25-30 minutes depending on its size.
Once baked, garnish the fish with fennel fronds and serve hot!
Serves 2 to 4