‘Another great advantage of living on a small island is fresh fish and skate (‘Hamiema’) is very underrated.
It needs very little cooking time and for those that do not like the idea of picking bones this is ideal. Succulent, soft and moist flesh literally slides off the cartilage; a delicate flavor and to retain its natural moistness, it is best cooked at a high temperature for as little time as possible.’
And for my roasted skate you will need:
Preheat the oven to 220°C. Toss the cherry tomatoes in some olive oil. Season the skate with salt and pepper and place on the roasting dish. Top with half the tomatoes, half the capers and half the olives. Drizzle with a tablespoon of olive oil.
Roast for 10 to 15 minutes in a very hot oven.
Garnish with the rest of the fresh tomatoes, capers and olives, more freshly ground pepper and some chopped fresh basil.
It is delicious as it is or you can also make a light dressing of 1 tablespoon wholegrain mustard, juice of half a lemon, 2 tablespoons olive oil and some more capers. Whisk them all together and pour over the skate just before serving.
‘We are so lucky here, fruit in our kitchen bowls and vegetables on our dinner plates on the same day of harvest and fish available to us on the same day of the catch.
It cannot get much fresher than this.’