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.