Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Skate Recipe

Skate baked in the bag with artichokes, purple potatoes, capers and crème fraîche

Beautifully soft fish that just falls off the bone

Skate Recipe

50 mins

Super easy

serves 4

About the recipe

This gorgeous, flaky fish is perfect with the combo of fun purple spuds and Jerusalem artichokes.


nutrition per serving

651

Calories


20.2g

Fat


10.7g

Saturates


10.4g

Sugars


2.59g

Salt


48g

Protein


56.2g

Carbs


3.4g

Fibre


of an adult’s reference intake


Recipe From

Jamie's Kitchen

Jamie's Kitchen

Ingredients

1kg purple potatoes, scrubbed

5 medium to large globe artichokes

1 lemon

4 heaped tablespoons butter, melted

1 handful of fresh thyme, leaves picked

1 large handful of fresh parsley, chopped

4 heaped tablespoons capers in oil or brine, drained

sea salt and freshly ground black pepper

extra virgin olive oil

4 x 225g skate pieces, trimmed and halved

4 small wineglasses of white wine

4 small sprigs of fresh rosemary

4 tablespoons crème fraîche

Top Tip

Buy the skate as fresh as you can – it doesn't matter if the pieces are large or small, as you'll want to cut them up anyway. Steaming skate makes it really soft, so it will just fall off the bone when done. This dish is just as good when eaten cold as a salad.

Method

  1. First make your 4 tinfoil or greaseproof paper bags. Do this by taking 4 x A5-sized pieces of foil or greaseproof paper, fold each one in half then fold up the 2 ends tightly, giving you an ‘envelope’. Preheat the oven to 250ºC/475ºF/gas 9. Boil your spuds until cooked, then drain and put to one side to cool. Slice them up roughly. Peel back the artichoke leaves, remove the chokes with a teaspoon, then rub the artichokes with lemon juice to stop them discolouring and slice very finely. Put the artichokes and potatoes in a bowl with the melted butter, thyme, parsley and capers and season well. Toss together and divide between the bags. There'll be a little butter left over in the bottom of the bowl, so you can add a little olive oil to it and use this to rub on to the skate pieces.
  2. Season the fish then place on top of the potatoes and artichokes. Add a glass of wine to each bag with a sprig of rosemary, tightly sealing the final side and pulling up the corners so that the liquid is contained. Bake on a roasting tray in the preheated oven for 15 minutes. By this time the bags will be beautifully puffed up. Serve at the table so that your guests can open their bags themselves, leaving a plate of really flavoursome vegetables, fish and juice. Serve with a dollop of crème fraîche, seasoned with a little salt and pepper, and a nice green salad.

Tags