Ray with buttery parsley & capers recipe | Good Food
This classic way of treating meaty white fish, sometimes called meunière, is so simple - everything's cooked in one pan, from BBC Good Food.
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Cooking tools:
- Skillet
- Stove
- Plate
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Measuring spoon
- Serving platter
Ingredients
- 3 tbsp plain flour
- 450g ray wing, cut into 2
- 50g butter
- 2 tbsp capers
- small handful parsley leaves, chopped
- 1 lemon ½ juiced and ½ cut into wedges
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