A complex yet richly flavored recipe of exceptional taste and presentation, this one is a gem of a main course.

Glazed Ray with Oven-Roasted Vegetables
Recipe type: Seafood
Serves: 4
  • 1 pound ray; up to 1 1/2
  • zest and juice of 1 orange
  • 2 Tablespoons soy sauce
  • 2 teaspoons honey
  • 4 beetroots, peeled
  • 4 white turnips, peeled
  • 8 small onions
  • 8 cloves garlic
  • 1 sprigs rosemary
  • olive oil
  • salt and pepper
  1. Preheat oven to 400 degrees F/200 degrees C/Gas Mark 6.
  2. Make up glaze with orange juice, soy sauce and honey. Pour over ray and marinade for five minutes.
  3. Brush vegetables with oil, season with salt and pepper. Place on lightly oiled roasting tin.
  4. Transfer ray to oven-proof dish and pour a little of the marinate over. Reserve the rest, bring to the boil and reduce to thicken slightly.
  5. Put fish and vegetables into oven and roast for 15 to 20 minutes.
  6. Arrange on a serving platter and pour the rest of the sauce over fish.
  7. Substitute with Rock salmon, monkfish.
Per serving: 400 Calories (kcal); 2g Total Fat; (4% calories from fat); 14g Protein; 89g Carbohydrate; 0mg Cholesterol; 2090mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 15 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES: Most people fry ray, but for a more original approach, why not try roasting it with wedges of root vegetables like white turnips, beetroot and baby onions? Marinated briefly in soy sauce with honey and orange juice, the fish is moist and tender and flakes easily off the bone, while the vegetables add their own earthy flavors.

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