1 large skate wing filleted into two pieces
25g butter
olive oil
chopped parsley
Take a hot frying pan, add a little oil, season the skate with salt and pepper and cook on one side until crispy and golden brown.
Turn over and cook for a further minute and remove from the pan.
Wipe the pan clean and add the butter, sizzle until starting to brown; add four dessertspoons of lemon pickle and when hot, spoon over the skate and finish with chopped parsley.
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