Skate with Black Olives and Caper Fruit

Razza con Olive Neri e Frutti di Capperi

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 pieces skate, weighing 225 g/8 oz each
  • 4 tablespoons extra-virgin olive oil
  • flour for dusting
  • 2 cloves garlic, finely chopped
  • 4 tablespoons caper fruit (or salted capers, well washed)
  • 4 tablespoons black olives, pitted and thinly sliced
  • 1 teaspoon dried oregano
  • 4 tablespoons fresh lemon juice
  • salt and freshly ground black pepper to taste
  • 1 tablespoon finely chopped fresh parsley


    Heat the oil in an ovenproof pan, dust the skate with flour. Brown the fish in the oil on both sides and add the garlic to the oil. Add the caper fruit, olives, oregano, lemon juice, and salt and pepper to taste, to the dish. Cover the fish and braise in an oven set at 170°C/325°F/gas 3 for 10 minutes. Lift the skate from the sauce, return the sauce to the heat and reduce until glazed. Pour the sauce over the fish. Serve the skate sprinkled with parsley.