Trout Saltimbocca
Trout. It’s easy, delicious, healthy, and brings about a mixture of old memories involving camping and fishing as a kid. How many foods do you know that can do all of that? That’s one impressive fish.
Keeping with the Italian trend as of late, this is in fact an Italian recipe. Shocking, I know. I served it up with some fresh herb linguine tossed with lemon, oil, and capers.
Fish cooks in a flash, so make sure you plan accordingly when making whatever you plan on going with it.
Trout Saltimbocca adapted from Erica De Mane – Serves 2
Ingredients
- 2 trout fillets [I used rainbow, and if they aren’t of equal size, make sure you get the bigger one]
- 1/4 onion, sliced very thin
- 1 tablespoon olive oil
- Juice from 1/2 of a lemon
- 1 teaspoon of ground nutmeg
- salt
- black pepper
- 2-4 slices of prosciutto [enough to cover the tops of your fillets]
- 6 fresh sage leaves
- 1 tablespoons unsalted butter
Preparations
- Preheat the oven to 450º.
- Mix lemon juice, oil, salt, pepper, and nutmeg in a small bowl.
- Line a baking dish with aluminum foil [saves yourself from massive cleanup later]
- Place fish fillets skin side down in the baking dish.
- Pour mixed lemon oil over the top of the fish.
- Sprinkle the sliced onion on top of the fish.
- Place three sage leaves on each fillet, and top with prosciutto.
- Dot the top of the prosciutto with butter.
- Place in the dish in the oven for 6-10 minutes, depending on the thickness of your fillets. The prosciutto should start to get crispy on the edges.
If you have any of that white wine left over from the roast chicken, have a big glass with your meal. Just sayin’.