A Sardinian Classic: Skate in Zesty Garlic 'Agliata' Sauce
Details
Fried skate wings meet their match in a sharp, tangy garlic and tomato sauce.
Ingredients
Instructions
Prepare the Fish
Start by patting the skate wings dry. Season the flour with a little salt and dredge each piece of fish, shaking off any excess.
Fry the Fish
Heat a generous amount of olive oil in a large frying pan over medium-high heat. Once hot, carefully place the floured skate pieces in the pan. Fry until golden brown and cooked through, then remove and set them on a plate lined with paper towels to drain. Arrange the fried fish in a shallow serving dish.
Start the Agliata Sauce
In a separate saucepan, heat the 4 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped garlic and chili (if using) and sauté gently until the garlic is fragrant and lightly golden.
Build the Sauce
Add the chopped sun-dried tomatoes to the pan and cook for another minute. Pour in the tomato passata, stir well, and let the sauce simmer for about 10 minutes, stirring occasionally.
Finish the Sauce
Pour the white wine vinegar into the sauce. Continue to cook until the sauce has thickened to a nice, dense consistency. Season with salt to your liking.
Combine and Rest
Let the agliata sauce cool down slightly. Once it's warm, pour it evenly over the fried skate pieces. Sprinkle with fresh, chopped parsley. For the best flavour, allow the dish to rest for at least a few hours, or even overnight in the refrigerator, to let the flavours meld together.
Serve
The dish can be served slightly warm or at room temperature.
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