Fish Saltimbocca

Ingredients

Fish:
8 6 oz. skinless fish filets, about 1 inch thick
8-16 leaves fresh sage
8 thin slices Prosciutto di Parma

Spinach:
3T olive oil
1 medium onion, finely diced
 2 lbs. spinach (12 cups), washed, drained and slightly damp
salt and pepper

Sauce:
3T butter
3-4 fresh sage leaves
4T fresh lemon juice

1.    Preheat oven to 400º F.
2.    Fish: Line a baking sheet with parchment paper and place a baking
    rack on the top.

3.    On a cutting board place a filet, brush with a little olive oil, season with salt and pepper.  

4.    Place a large sage leaf or 2 small leaves on top of the fish.

5.    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.

6.    Repeat with the remaining filets.

7.    Roast in the 400º F oven for 10-15 minutes, or until the fish is done and flaky and the prosciutto slightly browned.

8.    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.

9.    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.

10.    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. 

11.    Remove the leaves, stir in the lemon juice and set aside.

12.    Use a slotted spoon to place the spinach on platter or plate, top with the fish, and drizzle the sauce on top. Serve immediately.  

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 slight. 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.

En Papillotes of Fish with Lemon & Greens

Ingredients

8 fish fillets, -6 oz. (salmon, halibut, Maui Maui, grouper or any firm fish)
salt, pepper
1 cup preserved lemons, medium diced
1 cup sundried tomatoes packed in oil, drained (reserve the oil) and julienne
2 shallots finely diced
4T chopped flat leaf parsley
2 cups white wine
4 cups baby spinach
2 cups arugula
1 medium head fennel, cored and thinly sliced
salt and pepper
parchment paper

1.    Preheat oven to 425° F.  Set two baking sheets aside.

2.    Fold 8 sheets of 20-inch long parchment paper in half to resemble a     book. Using scissor to cut each paper into a heart shape. Set aside.

3.    Place a fish fillet on one half of paper near the folded edge.

4.    Sprinkle with salt & pepper.

5.    Place on top of the fish one tablespoon each of the preserved lemon,  and the sundried tomatoes, a sprinkle of shallots and the chopped parsley

6.    Drizzle 3 tablespoon wine on top.

7.    Working from one corner closest to the fold, make a series of small  folds working around the edges of the parchment. Pressing firmly to  “seal “ in the fish.  Place the packet on a baking sheet.  Repeat with the  remaining fish.

 

8.    Place the baking sheets in a 425º F oven and cook for 12 minutes.

9.   When the fish is almost finished baking, in a small bowl, whisk together the lemon juice, and oil. Season with salt and pepper. In Medium bowl toss the spinach, arugula and fennel with the dressing (you may not use all of the vinaigrette; adjust to desired amount of coating of the greens).  Add salt and pepper, if needed

10.  When the fish is done, Place each papillotes on a plate.  Cut or tear back the paper, place a spoon of greens on top of then fish. Cover with the paper and allow the greens to slightly wilt. Serve immediately.

TIPS AND TRICKS

•    Always roast 2 chickens. They make great leftovers. 
•    Trussing the chickens makes it cook more evenly and is easier to turn.
•    I remove the cooked rosemary sprigs before serving but stir the chopped cooked lemons into the vegetables. 

Baked Fish with Olives, Tomatoes, & Herbs

Ingredients

3T olive oil
1 medium onion, medium dice
4 cloves of garlic, crushed
1 28 oz. can of whole tomatoes and juice
5 sprigs fresh thyme
3-4 basil leaves (extra leaves for decoration)
½ cup Kalamata Olives, pitted
2T capers
Salt and pepper

8 8 oz. skinless firm white fish filets (mahi-mahi, halibut, cod, or grouper)

1.    Preheat oven to 425º F.

1b.  In a medium sauté pan over medium heat, add the olive oil; when warmed, add the onions sauté 3-4 minutes.  Add the garlic and continue cooking until the onions are soft, about 2-3 minutes more.  

2.    Add the tomatoes, and, using a wooden spoon, break the tomatoes into small pieces.  

3.    Add the thyme and basil leaves.  Bring the sauce to a simmer, stirring occasionally for 25 minutes, until sauce thickens.  

4.    Remove from heat stir in the olives and capers; adjust seasoning with salt and pepper.  Pour the sauce into a 9”x13” roasting pan. (if you make the sauce ahead reheat it, so that is hot)

5.    Season the fish filets on both side with salt and pepper.

5b.  Place on top of the sauce.

6.    Place the fish into the 425º F oven and cook 10-15 minutes.  Check for doneness by inserting a knife into a thick part of the fish; it should be slightly firm and opaque.  Remove fish from oven and let sit 2 minutes, it will continue to cook out of the oven, so be careful not to overcook. 

7.    Place the fish filets on platter or plates, remove the thyme sprigs and

8.    Garnish with a few fresh basil leaves.  Serve immediately.  

TIPS & TRICKS

•    I like to use San Marzano Tomatoes, I think they have the best flavor of all the canned tomatoes.
•    Try to buy olives with their pits. This way the olive flesh is firm and not soggy from sitting in the brine. Use the side of your French knife and lightly press the olive until the pit pops out.
•    Use whatever fish is the freshest. Most firm white fish are delicious in this recipe. I have also used frozen wild caught cod and halibut with great success.