Roasted Skate in a Fava Bean Puree

[migration] empty title 154 Author: Canadian Living Credits: [migration] empty title 154

  • Portion size 4 servings


  • 1 lb fresh fava bean
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion minced
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 cup dry white wine
  • 1 1/2 lb skate wings


Preheat oven to 450°F (230°C).

Shell fava beans, discarding pods. In large pot of boiling salted water, cook beans for 5 minutes. Reserving 1 cup cooking liquid, drain and rinse under cold water. Let cool completely. Pinch skin of each bean to break at one end; squeeze bean out of skin. Set aside.

In large skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, for 3 minutes or until softened. Add beans, parsley, dill, lemon rind and juice, 1/2 tsp (2 mL) of the salt and half the pepper; cook for 4 minutes. Add wine, stirring to scrape up any brown bits on bottom of pan. Transfer to food processor along with 3/4 cup (175 mL) of the reserved cooking liquid; puree. Add enough of the remaining cooking liquid to make smooth. Transfer to saucepan; keep warm over low heat.

Meanwhile, using sharp chef's knife or carving knife, cut skate into thin fillets by cutting horizontally between cartilage and flesh. Line baking sheet with foil; brush foil well with olive oil. Place fish on prepared pan. Season with remaining salt and pepper. Roast in oven for about 7 minutes or until opaque and fish flakes easily with fork.

Arrange fish on plates; surround with puree

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Roasted Skate in a Fava Bean Puree