saltimbocca style halibut (or sea bass)

Sea Bass with Prosciutto and Sage

Serves 4.  This saltimbocca-style of fish came from the September 2015 issue of Food and Wine magazine!  I didn’t find sea bass so I did it with halibut.

            four 6-oz. skin-on sea bass fillets

            kosher salt and pepper

            4 thin slices of prosciutto (2 oz.)

            4 large sage leaves

            ½ c. flour

            2 Tbs. olive oil

            ¼ c. dry white wine

            3 Tbs. butter

Season fish with salt and pepper.  Arrange 1 slice prosciutto and 1 sage leaf on the flesh side of each fillet; secure with toothpicks.

In a medium bowl, stir the flour with ¼ tsp. each salt and pepper.

           

In a large nonstick skillet, heat olive oil.  Dredge fish in the flour mixture, shaking off excess.  Add fish to the skillet, prosciutto side down, and cook over moderate heat until golden, about 3 minutes.  Flip fish and cook until golden and just opaque throughout, 3 to 4 minutes longer.  Transfer fish to plates and remove toothpicks.

Add wine to the skillet and cook until reduced by half, 1 to 2 minutes.  Whisk in the butter and season with salt and pepper.  Spoon sauce over the fish and serve warm.