- 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