Method
Preheat an oven to 200C, gas mark 6. Trim 3 cm from the thin edge of each ray wing. Season on both sides with sea salt and black pepper. Heat a tbsp of the olive oil in a large pan. Fry the ray wings for a minute on each side, until lightly browned. Transfer the ray wings into a roasting tin. Drizzle with a little olive oil. Roast for 10 minutes. Meanwhile whisk the remaining olive oil, mustard and lemon juice together in a small bowl. Cut the anchovies into thin strips. Add to the dressing. Chop the parsley and mint. Add to the dressing. Add the capers. Lift the ray wings onto warmed plates. Spoon the dressing over the ray wings and serve with roasted vine tomatoes.