A Daily Dinner: Skate with Potatoes, Lemon and Olives
Most New Yorkers might know (either by prior knowledge or the massive crowds outside their doors), but tonight was Fashion’s Night Out, a night in which many of the city’s best stores stay open extra late and have special guests, sales and activities.
Luckily, we live just a few steps away from Bleecker Street, which means that several of our favorite stores—GANT Rugger, Brunello Cucinelli, and Rag & Bone, for example—are just a few minutes walk away. (If you’ve ever seen the avenues on Fashion’s Night Out, you know that hailing a cab anywhere is impossible!)
With that in mind, we wanted a quick, easy dinner before we strolled up Bleecker to take in tonight’s sights and activities.
I was excited to score some skate on sale this week, which I planned on adapting for use in one of my favorite quick dinner recipes: roasted fish with potatoes, lemons and olives. While the original recipe calls for tilapia, we avoid tilapia for a few reasons, and have subbed in barramundi in the past.
However, skate in hand, I made a few modifications and served up a simple, delicious dinner with this buttery-sweet, inexpensive fish.
Skate with Potatoes, Lemon and Olives
Adapted from RealSimple.com
1 pound red potatoes, quartered
1 lemon, thinly sliced
8 sprigs fresh thyme
2 tablespoons olive oil
kosher salt and black pepper
1/2 cup pitted kalamata olives
2 tablespoons butter
2 6-ounce skate fillets
1. Heat oven to 400 degrees F.
2. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper. Arrange in a single layer.
3. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
4. Toss the olives with the potato mixture and continue to roast, about 12 to 15 minutes.
5. Meanwhile, dredge skate in flour, shaking off the excess. Melt butter in a large skillet over medium heat.
6. Once butter has melted and bubbles have subsided, cook skate until golden, approximately 3 minutes per side. Flip carefully with a thin spatula and cook opposite side until done.
Skate is traditionally delicious with lemon and this dish is no exception. The skate is buttery and rich, per usual, and serves as a perfect compliment to the lemony potatoes and briny olives. Roasting the lemon slices softens them so much so that Ryan likes to eat them in their entirety once they’re cooked.
Even though the final product seems very sophisticated, this is one of those deceivingly simple meals that would be perfect for a dinner party, or, in our case, Fashion’s Night Out!