Skate (or ray) is a delicious, yet underused, fish. The flesh is creamy white, with a texture all its own; it's not flaky like most fish, but comes apart in long shreds when cooked. Don't be put off by the cartilage, and don't try to remove it before cooking. After it's done, the flesh can easily be lifted off the fan-like skeleton. I like this served with a colorful mix of sauteed vegetables and pasta.


Recipe Summary

15 mins
25 mins
10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

  • Finely grate the zest from 1/2 of the lemon. Cut lemon in half, remove seeds, and juice it into a small bowl. Mix bread crumbs with melted butter in another small bowl.

  • Rinse skate wings and pat dry. Cut into 4 pieces and place in the prepared baking dish. Season with salt and pepper, sprinkle with lemon zest, and pour lemon juice over top. Sprinkle with dill and then bread crumb mixture.

  • Bake in the preheated oven for 15 minutes. Continue to bake, checking in short increments, until fish is uniformly white throughout and can be easily lifted from the skeleton, up to 5 more minutes; do not overcook.

  • Carefully move to a serving platter and garnish with lemon slices and dill sprigs.

Cook's Note:

You can use fresh parsley instead of dill, or use 1 teaspoon dried dill or parsley, if preferred.

Nutrition Facts

317 calories; protein 36.2g; carbohydrates 17.4g; fat 15.6g; cholesterol 89.9mg; sodium 624.9mg. Full Nutrition