Recipes
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Fish Saltimbocca
“Saltimbocca” translates into “jump in the mouth”. This classic dish is traditionally made with meat, such as veal or pork, but I thought it would be fun to try with fish. The fish is topped with sage leaves and wrapped in prosciutto. The whole dish came together in 15 minutes, quick and easy for a weeknight meal, but a great dish for entertaining because the fish-wraps can be prepared in advance and just popped into the oven before serving.
En Papillotes of Fish with Lemon & Greens
The first time I had a papillote, I was in France. When I broke into the paper, the escaping steam carried scents of wine, lemon and perfectly cooked fish. I was at once overwhelmed and, quite frankly intoxicated by the smells and the promise of the deliciousness about to come. “Papillotes” translates into “in paper”. They are little packets of parchment with goodness folded inside. The sorts of things can be ‘en papillote” are near limitless, but today we use a beautiful, firm whitefish topped with sundried tomatoes and preserved lemons.
Baked Fish with Olives, Tomatoes, & Herbs
For the main dish, imagine a perfectly baked white fish that is nestled into a rich tomato sauce flavored with herbs and black olives that is cooked until it is perfectly moist and juicy. A dish that is light in feel but heavy on flavor. Can you say “delicioso”?