• 4 tablespoons olive oil
  • 4 skate wings, about 250 g (8 oz) each, skinned
  • 3 tablespoons plain flour, seasoned with salt and pepper
  • 200 g (7 oz) pitted black olives, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 tablespoon finely chopped basil
  • 1 tablespoon finely chopped parsley
  • 2 tablespoons lemon juice
  • 400 g (13 oz) can chickpeas, drained
  • 125 g (4 oz) watercress
  • 1 tablespoon balsamic vinegar
  • salt and pepper

Heat 2 tablespoons of the oil in a frying pan. Dust the skate wings with the seasoned flour and fry for 3 minutes or so until lightly coloured. Turn the fish over and cook for a further 3 minutes on the other side.

Mix together the black olives, chilli, basil, parsley, lemon juice and remaining oil. Season to taste with salt and pepper.

Toss together the chickpeas, watercress and balsamic vinegar in a bowl.

Serve the skate wings with a handful of the watercress and chickpea salad and the black olive dressing.

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