How to Make It
Preheat the oven to 475°. In a large ovenproof skillet, melt 1/4 cup of the butter with the oil. Season the skate with salt and pepper, add to the skillet, and cook over moderate heat until bottom is browned, about 3 minutes. Flip the skate, transfer the skillet to the oven, and roast until the skate is just white throughout, 8 to 10 minutes. Transfer to plates and loosely cover with foil to keep warm.
In the same skillet, melt the remaining 1/2 cup of butter. Add the bread cubes and cook over moderate heat, turning occasionally, until golden brown, about 2 minutes. Add the lemon juice and wine, and cook until reduced slightly, about 1 minute. Stir in the capers and herbs. Spoon the mixture over the skate, and serve with the salad.