Crispy Skate with Cauliflower, Bacon, Capers, and Croutons
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This elegant crispy skate with cauliflower, bacon, and capers is a sophisticated way to enjoy a classic piece of British seafood. The skate wing, prized for its unique texture and delicate flavour, is coated in a light, herbaceous crust and pan-fried until beautifully golden. Served alongside a vibrant sauté of nutty cauliflower and salty bacon, the dish is finished with a burst of acidity from lemon and capers, providing a restaurant-quality meal that is surprisingly simple to prepare at home.
As a high-protein option, this dish is both satisfying and light, making it a perfect choice for a midweek treat or an impressive weekend dinner. The addition of shop-bought croutons adds an extra layer of crunch that complements the tender fish perfectly. If you cannot find skate, skinless Dover sole fillets make an excellent alternative for this Mediterranean-inspired seafood plate.
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Ingredients for Crispy Skate with Cauliflower, Bacon, Capers, and Croutons
4 slices thick-cut bacon, cut into 1-inch pieces
2 cups small (3/4-inch) cauliflower florets
10 cherry tomatoes, halved
1 1/2 tablespoons fresh lemon juice
1 tablespoon drained capers
1/4 teaspoons chopped fresh thyme
60ml rice flour*
60ml Cream of Wheat
1/4 teaspoons chopped fresh tarragon
1/4 teaspoons chopped fresh thyme
60g pieces boned skate wing (or Dover sole fillets)
60ml canola oil
2 tablespoons coarsely chopped purchased plain croutons
How to make Crispy Skate with Cauliflower, Bacon, Capers, and Croutons
Sauté bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add cauliflower to drippings in skillet and sauté until crisp-tender and beginning to brown, about 5 minutes. Add tomatoes, lemon juice, capers, and thyme; simmer 1 minute to blend flavours. Remove from heat.
Whisk rice flour, Cream of Wheat, and herbs in large shallow bowl to blend. Sprinkle fish with salt and pepper. Coat fish on both sides with flour mixture. Heat oil in another heavy large skillet over medium-high heat. Add fish. Sauté until brown and just opaque in centre, about 3 minutes per side.
Rewarm cauliflower mixture over medium heat. Mix in bacon and croutons. Season to taste with salt and pepper. Spoon cauliflower mixture into centre of 2 plates; top with fish.
*Available at some supermarkets, specialty foods stores, and natural foods stores.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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