Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place the basil, garlic, walnuts and 6 tablespoons of olive oil into a food processor and blend until a paste is formed. Transfer to a bowl and stir in the cheese. Cover and refrigerate.

Meanwhile, heat the remaining tablespoon of olive oil in a heavy based frying pan.

Wash the Stingray wings and pat dry. Season the flour with salt and freshly ground black pepper and lightly coat the Stingray wings on both sides, shaking off any excess.

Seal the Stingray quickly in the frying pan, approximately 1-2 minutes each side, then transfer to a baking tray.

Spread the pesto evenly over the Stingray wings and bake in the oven for 15-20 minutes, until the flesh is firm and no longer translucent.

Toss the capers in the hot frying pan until crispy and leave to one side.

Serve the Stingray sprinkled with the crispy capers.

Notes This dish is delicious served with roasted tomatoes and warm crusty bread.

NOTES : A delicious quick to make supper.

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