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Fish Saltimbocca alla Romana Recipe

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 Fish Saltimbocca alla Romana is a delightful twist on the classic Roman dish, traditionally made with veal. This seafood version is a lighter, yet equally flavorful option, perfect for those who love fish and want to try something new. The combination of tender fish fillets, savory prosciutto, aromatic sage, and a rich white wine sauce makes for an unforgettable dish.


Fish Saltimbocca alla Romana Recipe


Ingredients

  • 4 fish fillets (such as sole, flounder, or tilapia)
  • 8 thin slices of prosciutto
  • 8 fresh sage leaves
  • 1/2 cup all-purpose flour
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine
  • 1/2 cup chicken or fish broth
  • 1 tablespoon lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions

Preparation

  1. Prepare the Fish: Pat the fish fillets dry with paper towels. Lightly season both sides with salt and black pepper. Place a sage leaf on top of each fillet, then wrap each fillet with a slice of prosciutto, ensuring the sage leaf is secured under the prosciutto.
  2. Dredge in Flour: Place the flour in a shallow dish. Lightly dredge each fish fillet in the flour, shaking off any excess.

Cooking

  • Heat the Oil and Butter: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and the mixture is hot.
  • Cook the Fish: Add the fish fillets to the skillet, prosciutto side down. Cook for about 3-4 minutes on each side, or until the prosciutto is crispy and the fish is cooked through and opaque. Remove the fish from the skillet and set aside.

Making the Sauce

  • Deglaze the Pan: Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let the wine simmer for about 2 minutes, reducing slightly.
  • Add Broth and Lemon Juice: Stir in the chicken or fish broth and lemon juice. Let the mixture simmer for another 2-3 minutes until it reduces by half.
  • Finish the Sauce: Remove the skillet from the heat and stir in the remaining tablespoon of butter until the sauce is smooth and glossy.

Serving

  • Plate the Fish: Place the fish fillets on a serving platter or individual plates. Spoon the sauce over the fillets.
  • Garnish: Garnish with chopped fresh parsley for a pop of color and added freshness.

Tips and Variations

  • Fish Selection: Opt for white fish with firm flesh, such as sole, flounder, or tilapia. These varieties hold up well during cooking and pair beautifully with the prosciutto and sage.
  • Prosciutto: Make sure the prosciutto slices are thin and delicate. This helps them crisp up nicely without overpowering the fish.
  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend or almond flour for a gluten-free version.
  • Wine Substitution: If you prefer not to use wine, you can substitute it with an equal amount of chicken or fish broth, adding a splash of white wine vinegar for acidity.

Pairing Suggestions

Fish Saltimbocca alla Romana pairs wonderfully with a side of sautéed spinach or a fresh arugula salad. For a more substantial meal, serve it with a side of roasted potatoes or a creamy risotto. A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, complements the flavors of the dish perfectly.

Conclusion

Fish Saltimbocca alla Romana is a sophisticated yet simple dish that brings the flavors of Rome to your kitchen. With its delicate fish, crispy prosciutto, and aromatic sage, all brought together with a luscious white wine sauce, it’s a meal that’s sure to impress. Whether you're preparing a special dinner for guests or simply treating yourself, this recipe is a must-try. Buon appetito!

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