Around 30 minutes cooking
Plus preparation and any defrosting.
Before you start
Check the pack first. Defrost fully in the fridge unless the packaging specifically says the wing can be cooked from frozen; follow its cooking instructions if so. The timings below are a guide for defrosted fish.
Ingredients
Comes with
Frozen ray wing
From supplies
- Potatoes
- Root vegetables
- Lemon
- Oil
- Salt and pepper
Method
- Heat the oven to 200°C. Cut the potatoes and root vegetables into small chunks, place on a baking tray and toss with oil.
- Roast the vegetables for 15 minutes.
- Push the vegetables aside and place the defrosted ray wing on the tray. Season with salt and pepper, then top with lemon slices.
- Bake for another 12–15 minutes, or longer as needed, until the fish is thoroughly cooked and the vegetables are tender. The flesh should lift easily away from the cartilage. If cooking from frozen, use the pack’s instructions and cooking time instead.
- Serve with the roasted vegetables and lemon, lifting the flesh away from the cartilage as you eat.
Check it’s cooked
Cooking times depend on the size of the wing. Check the thickest part: the flesh should be opaque, separate easily with a fork and be hot all the way through. A clean food thermometer should read 70°C for 2 minutes.
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