- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
- In a large non-stick skillet, lightly brown the fish pieces on both sides, two pieces at a time, in half the oil and butter. Season with salt and pepper. Place on the baking sheet. Bake for about 20 minutes or until the fish flakes easily from the bone.
- Meanwhile, in the same skillet, soften the onion and garlic in the oil. Add the watercress and cook for about 2 minutes. Add the broth and cream and cook for about 2 minutes. Season with salt and pepper.
- In a blender, purée the sauce until smooth. Adjust the seasoning. Serve with the skate as a appetizer or main course.
This recipe comes from the book "Meals for every occasion"