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