Cut the ray into manageable pieces. Arrange them in a baking dish. Sprinkle with salt.
After the contents of the frying-pan have completed their 10 minutes cooking strain them, return them to the frying-pan and add to them the bread-and-almond mixture. Then pour the whole lot over the fish (which will by now have had a good 10 minutes in the oven), add a little water, also salt and pepper, and leave cooking in the oven for another quarter of an hour. By then the fish should be cooked and there will be little sauce remaining.