You can substitute Plaice, Lemon Sole, White Sole.
- 4 x 170g portions Ray
- Salt and pepper.
- 2 tablespoons olive oil
- 1 onion – roughly chopped
- 1 clove garlic – roughly chopped
- 2 red peppers – roughly chopped
- 55g/2ozs sun-dried tomatoes
- 2 tablespoons stock
- Squeeze lemon juice
- Grated lemon zest
1 tablespoon finely diced red pepper
Heat oil and soften onion and garlic.
Add remainder of sauce ingredients and cook gently for 10 minutes.
Blend sauce in processor.
Poach portions of ray in well seasoned water for 10-12 minutes. Drain very well.
Re-heat sauce and serve with ray. Sprinkle diced pepper over sauce.
Serve with broccoli and new potatoes.
This sauce is also suitable for grilled, fried, micro-waved or baked fish and can be stored in the fridge for 3-4 days.