Rick Stein ray fish with spinach and a warm sauce vierge recipe on Rick Stein’s Secret France

Rick Stein served up a tasty thornback ray with spinach and a warm sauce vierge on Rick Stein’s Secret France.

The ingredients are: 2 x 225g ray wings, skinned and trimmed and 1 tbsp salt.

For the warm sauce vierge: 5 tbsp extra virgin olive oil, ½ tbsp red wine vinegar, ½ small red onion, thinly sliced, 1 small tomato, skinned, seeds removed, finely chopped, 1 tsp small capers, drained, ½ tbsp finely chopped fresh flatleaf parsley, salt and freshly ground black pepper and freshly cooked green beans, to serve.

See Rick’s recipes in his book titled: Rick Stein’s Secret France available from Amazon now.