In a deep pan that is well-heated, add the bell peppers except for the hot pepper, and turn them 2-3 times to soften slightly. Add the olive oil, skate, and just enough water to cover it.

Once it starts boiling, add the remaining ingredients: hot pepper, salt, pepper, a little oregano, and parsley. Beat the mustard with the lemon juice and pour it over the dish. Let it simmer for about 10 minutes.

Do not stir while it is boiling, but gently move the pieces of fish with a ladle. Do not overcook, as it will fall apart and dry out. It should remain with its juices.

Serve in a deep platter, sprinkle with a little oregano, and enjoy its flavor and wonderful broth with fresh bread and definitely some tsipouro! Enjoy!