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Herb-Crusted Skate

  • servings: 4




  • 4 medium skate wings, boned and skinned
  • Coarse salt, (to taste)
  • Freshly ground black pepper, (to taste)
  • 2 tablespoons Dijon mustard
  • 2 cups panko (Japanese wheat breadcrumbs)
  • 1/2 bunch fresh flat-leaf parsley, leaves roughly chopped, plus 12 whole leaves
  • 1/4 bunch fresh chives, cut into 1/4-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter, cut into small pieces
  • 12 sprigs fresh chervil
  • 16 tarragon leaves
  • Juice of 1 lemon
  • Beet Salad
  • Horseradish Mashed Potatoes


  1. Step 1

    Season skate with salt and pepper. Lightly brush both sides with mustard. In a medium bowl, combine panko, chopped parsley, and chives. Coat skate with panko mixture.

  2. Step 2

    Heat oil and butter in a large nonreactive saute pan over medium heat. Add skate, and cook until golden brown, 2 to 2 1/2 minutes on each side.

  3. Step 3

    In a small bowl, combine chervil, tarragon, and whole parsley leaves. Drizzle with lemon juice. Season with salt, and set herb mixture aside.

  4. Step 4

    Spoon mashed potatoes into center of each plate. Top with a skate wing. Place beet salad around skate, and garnish with herb mixture.

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