The "Rub": crush & blend together the Capers , Parsley Garlic, Coarse Salt, and the olive oil , add some of the grated zest of the lemon.
Coat the fish with this herb pesto, and marinate for 1/2 hour.
The "dressing" Melt some butter in a small pan, add a few capers, some roughly chopped parsley leaf, lemon zest and 1/2 juice of the lemon, cook gently for a minute and keep warm.
The "cooking" : BBQ your ray on high heat. Always start cooking on the meatier side. An overall cooking time of 7-8 minutes should be sufficient for 1/2" thick Ray . Check if cooked through with a butter knife, the flesh should easily lift off the bone at the thickest point.
Plate up and spoon over the buttery capers dressing.