Recipe: Sea Bass with Parma Ham and Sage Leaves

Italian cuisine is above all a regional cuisine. The new cookbook Recipes from Rome contains a collection of dishes from one of the most beautiful and delicious cities in the world. With recipes passed down from generation to generation, such as spicy cacio e pepe and family favourite Saltimbocca alla Romana, this time with sea bass wrapped in Parma ham and sage. Buon appetito!

How to make sea bass with Parma ham and sage leaves

• Season the fish fillets with pepper and salt on both sides.
• Cut the slices of prosciutto di Parma in half crosswise so that you have eight small slices.
• Place the fi­lets skin-side down, put a slice of pros­ciutto and a sage leaf on each one, and secure them with a cocktail stick.
• Put some flour in a bowl, coat the fish bundles in it, shake them gently to remove the excess and place them on a plate.
• Heat the oil in a large non-stick frying pan. Place the fish bundles pros­ciutto-side down in the pan, fry them for 2 minutes and turn them over when they are just browned. Fry the fillets for another 2–3 minutes skin-side down, or until cooked through.
• Pour in the wine and let it evaporate. Stir in the butter to bind the sauce.
• Remove the pan from the heat and serve the fish immediately, drizzled with the sauce.

Title: Recipes from Rome
Authors: Katie and Giancarlo Caldesi
Price: €25,99
Publisher: Kosmos Uitgevers
(publication date 21 May 2024)

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