Using a pair of sharp scissors, trim the skate wing into an oval shape. Remove as many small bones as possible. Carefully peel one lemon, making sure that all the pith has been removed. Cut the lemon into small dice. Juice the second lemon. Drain the capers of any excess vinegar. Using a food processor blitz the dried brioche into fine breadcrumbs. Wash and finely chop the parsley. Place a non-stick pan on high heat; once hot, add the olive oil. Dust the skate wing with seasoned flour and place in a hot pan. After 30 seconds add 1 tablespoon of butter, cook for a further 2 ½ minutes on that side. Turn the fish and cook for 3 more minutes.
While the skate is cooking, heat a second pan and place 1 tablespoon of butter into it; when the butter starts to foam add the red chard. Keep the red chard moving the pan around the pan for 1 minute and place onto some kitchen paper to drain. Once the skate wing is cooked, remove from the pan and keep warm and leave the pan on the stove. Allow the remaining juices to turn a nut brown colour and add the lemon juice, diced lemon, capers and brioche crumbs. Season and add the chopped leaf parsley.
To serve, arrange the red chard in the centre of the plate. Place the skate wing on the red chard with the smooth side facing up. Pour the sauce over the skate and garnish with deep fried parsley.
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