2 Cups - “Rosa” white beans rinsed
1-¾ lbs. – Skate wings fillets skin off
1 Bunch – Italian parsley washed and cut in shreds
4 Tbsp – “Rosa” Capers rinsed
6 oz. – Butter
1 Tbsp. – Lemon Juice
1 Tbsp. – Olive Oil
Salt, Pepper, Flour
1. After rinsing the beans, heat some butter in the pan, add the beans and let them slightly dry them but without browning them. When hot, check the seasoning and add the parsley (lots of it). Cook together until the parsley is softer and plate in the center of the plate.
2. Season the skate wings and the flour them slightly. Heat 3 oz. Of butter in a pan with 1 0z. of oil; when bubbling hot add fish and cook until brown. Flip the fillets over for a minute. To check if it’s cooked, with a spoon try to cut thru in the thickest past of the fish; if your spoon is going thru the skate by pressing slightly, then it is cooked. Remove the fish; add more butter in the pan, then the capers until some pop. Add a bit of lemon juice and serve on the fish.