Saltimbocca di Mare is a refined twist on the traditional Italian saltimbocca, replacing veal with delicate seafood for a lighter yet equally flavorful dish. The name “saltimbocca” translates to “jump in the mouth,” and once you taste this harmonious combination of fresh fish, aromatic sage, and savory prosciutto, you will understand why. This coastal variation celebrates the simplicity and elegance of Mediterranean cuisine.
The first time I prepared Saltimbocca di Mare, I was struck by how quickly it came together despite its sophisticated presentation. The briny sweetness of the seafood pairs beautifully with the salty prosciutto and fragrant sage. A splash of white wine creates a delicate sauce that ties everything together. I once added a squeeze of fresh lemon at the end, and it brightened the flavors wonderfully. Whether served for a special dinner or a refined weeknight meal, this dish delivers restaurant-quality results with surprisingly little effort.
Why You’ll Love This Recipe
This recipe offers a perfect balance of savory, fresh, and aromatic flavors. It cooks quickly, looks impressive on the plate, and highlights high-quality ingredients without heavy sauces. It is elegant yet approachable.
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Saltimbocca di Mare: An Elegant Italian Seafood Classic
- Total Time: 30 minutes
- Yield: 4 servings
Description
Saltimbocca di Mare is a coastal Italian twist on the classic saltimbocca, featuring tender white fish or seafood wrapped with prosciutto and fresh sage, lightly pan-seared and finished with a delicate white wine butter sauce.
Ingredients
- 4 white fish fillets (such as cod, halibut, or sea bass)
- 8 thin slices prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/4 cup seafood or chicken broth
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Pat the fish fillets dry and lightly season with black pepper (prosciutto is already salty).
- Place 2 sage leaves on each fillet and wrap securely with 1–2 slices of prosciutto.
- Lightly dredge the wrapped fillets in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Place fillets seam-side down and cook for 3–4 minutes per side until golden and cooked through.
- Remove fish from the pan and set aside.
- Deglaze the pan with white wine, scraping up browned bits, and let simmer for 2–3 minutes.
- Add broth and lemon juice, simmering until slightly reduced.
- Stir in remaining butter to create a silky sauce.
- Spoon sauce over fish and serve immediately.
Notes
- Choose firm white fish to prevent breaking during cooking.
- Do not oversalt, as prosciutto provides sufficient saltiness.
- Serve with sautéed spinach or roasted vegetables.
- Best enjoyed fresh for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
White Fish Fillets (such as sole or sea bass)
Delicate white fish provides a tender base that absorbs flavor while remaining light and flaky.
Prosciutto
Thin slices of prosciutto add a salty, savory contrast that enhances the seafood’s natural sweetness.
Fresh Sage Leaves
Sage delivers an earthy, aromatic note essential to traditional saltimbocca flavor.
All-Purpose Flour
A light dusting of flour helps create a delicate crust and slightly thickens the sauce.
Olive Oil
Olive oil ensures gentle sautéing and adds Mediterranean richness.
Unsalted Butter
Butter enhances the sauce with subtle creaminess and depth.
Dry White Wine
White wine deglazes the pan and forms a light, flavorful sauce.
Fresh Lemon Juice
A splash of lemon brightens the dish and balances the saltiness.
Salt
Salt enhances the natural flavors while complementing the prosciutto.
Black Pepper
Freshly ground black pepper adds mild warmth and complexity.
Directions
Begin by patting the fish fillets dry. Season lightly with salt and black pepper. Place a fresh sage leaf on each fillet and top with a slice of prosciutto, pressing gently so it adheres.
Lightly dredge the fish in flour, shaking off excess. This step helps achieve a golden exterior and aids in sauce formation.
Heat olive oil and butter in a large skillet over medium heat. Once hot, place the fish prosciutto-side down in the pan. Cook for about 3–4 minutes until the prosciutto becomes slightly crisp.
Carefully flip the fillets and cook for an additional 2–3 minutes until the fish is opaque and flakes easily.
Remove the fish from the skillet and set aside. Pour white wine into the pan to deglaze, scraping up any browned bits. Allow the wine to simmer for 2–3 minutes until slightly reduced.
Stir in a small squeeze of fresh lemon juice and adjust seasoning if necessary. Spoon the sauce over the fish and serve immediately.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 15 minutes, bringing the total time to around 25 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat to prevent overcooking. Avoid microwaving, as it may dry out the fish.
Variations and Customizations
Saltimbocca di Mare can be prepared with various types of seafood. Shrimp or scallops work beautifully, offering a slightly sweeter flavor profile. I once prepared this dish using thin halibut fillets, and the firmer texture held up exceptionally well during cooking.
For a richer sauce, add a tablespoon of capers to introduce a briny accent. If you prefer a slightly creamier finish, whisk in a small amount of heavy cream after reducing the wine.
To make the dish gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch. For a dairy-free version, omit butter and use additional olive oil.
Serving suggestions include sautéed spinach, roasted potatoes, or a light risotto. A side of steamed asparagus pairs especially well with the savory and citrus notes.
These subtle modifications allow the dish to adapt to various tastes while preserving its elegant Italian character.
Nutrition and Dietary Info
Below is an approximate nutritional breakdown per serving (based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 260 kcal |
| Protein | 32 g |
| Carbohydrates | 6 g |
| Fat | 10 g |
| Saturated Fat | 3 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 520 mg |
Values are estimates and may vary depending on ingredient brands and portion sizes.
Expert Tips & Customizations
Use Thin Fillets
Thin cuts cook quickly and evenly.
Secure Sage Properly
Press sage under the prosciutto to keep it in place.
Avoid Overcooking
Seafood cooks quickly; monitor closely for tenderness.
Deglaze Thoroughly
Scrape browned bits for maximum flavor.
Serve Immediately
Saltimbocca di Mare is best enjoyed fresh and hot.
FAQs
Can I use frozen fish?
Yes, thaw completely and pat dry before cooking.
What wine works best?
A dry white wine such as Pinot Grigio or Sauvignon Blanc is ideal.
Can I substitute chicken for seafood?
Yes, thin chicken cutlets can be used as an alternative.
Is this dish gluten-free?
It can be made gluten-free by replacing the flour.
Can I prepare it ahead of time?
It is best cooked fresh, but the components can be prepped in advance.
What side dishes pair well?
Light risotto, roasted vegetables, or sautéed greens complement it nicely.
Conclusion
Saltimbocca di Mare is a sophisticated yet simple Italian seafood dish that highlights fresh ingredients and balanced flavors. With its delicate fish, savory prosciutto, and aromatic sage, it delivers elegance in every bite. Quick to prepare and visually impressive, this recipe brings the essence of Mediterranean cuisine to your table with minimal effort.
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