Confit the soaked Skate in olive oil over low heat, then set aside.

Grill the bell peppers, peel them, and remove the seeds.

Sauté the sliced red onion in olive oil, then add the grilled peppers.

To plate, arrange a bed of grilled peppers and onion, then place the confit Skate on top. Season with olive oil, vinegar, and black pepper, and finish with fresh coriander leaves.

Chef Noélia’s Tip: Top the dish with a handful of toasted almonds for added texture and flavour.