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Cucina Casa M - Easy, Elegant Entertaining
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fish saltimbocca and spinach on a plate

Fish Saltimbocca

“Saltimbocca” translates into “jump in the mouth”. This classic dish is traditionally made with meat, such as veal or pork, but I thought it would be fun to try with fish. The fish is topped with sage leaves and wrapped in prosciutto. I like to use s firm white fish. Halibut is in season now so I’m using it but you can use any firm white fish. The simple, clean taste of the fish is complemented by the herby flavor of the sage and the saltiness of the prosciutto. We serve it on a bed of sautéed spinach, with the light lemon butter sauce. The whole dish came together in 15 minutes, quick and easy for a weeknight meal, but a great dish for entertaining because the fish-wraps can be prepared in advance and just popped into the oven before serving. 
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Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins

Ingredients
  

Fish:

  • 8- 6 oz Skinless Fish Filets about 1 inch thick
  • 8-16 leaves Fresh Sage
  • 8 Thin Slices Prosciutto di Parma

Spinach:

  • 3 T Olive Oil
  • 1 Medium Onion finely diced
  • 2 lbs. Spinach 12 cups, washed, drained and slightly damp
  • Salt and Pepper

Sauce:

  • 3 T Butter
  • 3-4 Fresh Sage Leaves
  • 4 T Fresh Lemon Juice

Instructions
 

  • Preheat oven to 400º F.
  • Fish: Line a baking sheet with parchment paper and place a baking
  • rack on the top.
  • On a cutting board place a filet, brush with a little olive oil, season with salt and pepper.
    seasoning the fish with salt and pepper
  • Place a large sage leaf or 2 small leaves on top of the fish.
    placing sage on to the fish filet
  • Lay a slice of prosciutto on the board. Place the fish, sage side down on top of the prosciutto. Fold the ends of the prosciutto around the filet. Place the fish on the rack on the baking sheet, seam side down.
    wrapping the fish in procuitto
  • Repeat with the remaining filets.
    filets wrapped in procuitto on a baking sheet
  • Roast in the 400º F oven for 10-15 minutes, or until the fish is done and flaky and the prosciutto slightly browned.
  • Spinach: In a large pot, with a lid, over medium heat, add the olive oil; when warm add the onions sauté 2-3 minutes. Add the spinach, and cover with the lid. Cook about 2-3 minutes.
    garlic in the bottom of a pot
  • Remove the lid and turn the heat to medium-high. Toss the spinach for another 1-2 minutes until the greens are wilted. Season with salt and 4-5 twists of pepper. Set aside.
    spinach being tossed with the garlic and oil
  • Sauce: In a small saucepan, melt the butter. Add the sage leaves and cook over low heat until the leaves are crisp and the butter begins to brown.
    butter and sage in the bottom of a pot
  • Remove the leaves, stir in the lemon juice and set aside.
    adding lemon juice to the sauce
  • Use a slotted spoon to place the spinach on platter or plate, top with the fish, and drizzle the sauce on top. Serve immediately.
    drizzling sauce on the fish and spinach

Notes

TIPS & TRICKS
– Use any firm fish filet. I used halibut, but you could use, sea bass, cod even salmon.
– You can prepare the recipe ahead till step #6, cover with plastic film and refrigerate until ready to serve.
– Cooking time will vary slighty. Rule of thumb is for every inch of thickness the fish take 10 minutes to cook. Test for doneness by touching edge of fish with a fork. It should flake easily and be opaque in color. The fish should be slightly under cooked, as it continues to cook after leaving the oven.