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1
Heat oven to 425 degrees F. Rinse skate and pat very dry with paper towels.
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2
Halve lemon.
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3
Rinse potatoes and sunchokes and cut potatoes in half lengthwise and sunchokes into 1-inch pieces.
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4
Rinse parsley and pick leaves, discarding stems.
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5
Mince garlic.
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6
On a baking sheet toss potatoes and sunchokes with 1 tablespoon olive oil.
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7
Season with salt and pepper and arrange in a single layer, cut-side down, on a baking sheet.
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8
Place in oven and roast until golden brown and tender, about 20 minutes.
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9
While vegetables roast, in a small bowl combine mayonnaise, paprika, garlic, and juice of 1/2 lemon.
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10
Taste and add salt and pepper as needed.
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11
Season skate on both sides with salt and pepper.
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12
Heat 1 packet (about 1 tablespoon) butter and 1/2 tablespoon olive oil in a medium pan over medium-high heat.
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13
When butter is foamy, add skate and cook until golden brown and cooked through, pressing down if fish curls up, about 2 minutes per side.
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14
Remove from pan and set aside.
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15
Return pan from fish to medium heat and add white wine, capers, and 1 squeeze lemon juice.
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16
Cook until liquid has reduced by half, about 5 minutes.
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17
Remove from heat and stir in parsley and remaining butter.
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18
Taste and add salt and pepper as needed.
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19
Add fish back to pan and turn to coat in sauce.
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20
Divide skate with sauce, potatoes, and sunchokes between 2 plates.
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21
Serve aioli alongside potatoes and sunchokes for dipping.
