Fish Saltimbocca with Roasted Tomato Cream Sauce
Ingredients
- 10 oz fresh tomatoes, coarsely chopped
- 1 Tbsp olive or avocado oil
- ½ tsp salt
- ½ tsp pepper
- 1 clove garlic, coarsely chopped
- Dash red pepper flakes
- ⅓ cup heavy whipping cream
- 1 lb firm white fish (such as halibut), about 1-inch thick, cut into 4 equal portions
- Salt
- Pepper
- 4 large slices prosciutto
- 4 sage leaves
- 1 Tbsp butter
Instructions
- For Roasted Tomato Sauce: Preheat oven to 400°F. Place tomatoes in an oven-proof pan or baking dish (you can use the same pan you plan to cook the fish in). Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine.
- Roast until the tomatoes are caramelized and browned in spots, about 30 minutes.
- Transfer the tomatoes to a food processor and add the garlic and red pepper flakes. Puree until smooth. Add the cream and puree again until well mixed.
- For Fish Saltimbocca: Pat fish dry with paper towels and season well. Wrap each in a slice of prosciutto and lay a sage leaf across the top. Secure the sage and prosciutto with toothpicks.
- In a good large skillet or fish pan, melt butter over medium heat. When butter is hot and beginning to brown, add the fish, sage-side down, and cook 4 minutes, until prosciutto is crisp. Flip fish and cook another 4 to 6 minutes, until cooked through.
- Turn off the heat and transfer fish to a plate.
- Add the roasted tomato sauce to the still-hot pan to warm through, stirring into the pan juices.
- Divide the sauce between 4 plates and place fish portions on top. Serve immediately.
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