Pick the parsley leaves from the stem and roughly chop. Remove the crusts from the sliced bread then cut in to small dice.
Peel the potatoes, dice into 2cm cubes and rinse. Place in a saucepan, cover with cold water and add salt. Bring to the boil and simmer for 10 to 12 minutes until tender.
Heat a frying pan to hot, add the bread cubes and a dash of olive oil. Stir continuously to ensure that your croutons are golden on all sides then remove the pan and set aside.
Re-heat the same frying pan and add a little olive oil. Season the fish with salt and pepper. Once the pan is hot, place the skate wings in the pan with the white skin side down. Sear over a high heat for about 3 minutes. Lower the heat and then turn the skate wings over. Add the butter to the pan and as it melts, keep spooning the butter over the fish as it cooks. Cook for 3 to 5 minutes depending on the thickness of your fish. Add the capers to the pan and check the seasoning before adding the chopped herbs and the lemon juice.
Just before serving, add the croutons to the pan. Serve the skate wings on a bed of potatoes. Sprinkle the croutons over the fish and finish with a drizzle of the cooking butter and a touch more parsley.
«If possible, use capers preserved in salt rather than vinegar for this recipe. Simply rinse them before cooking.»