Cod Saltimbocca – Roman inspired recipe
We are continuing with the wonderful Rome series where I create recipes inspired by the beautiful central Italian region. SALTIMBOCCA ALLA ROMANA is a wonderful recipe traditionally made with veal wrapped in parma ham, sage and then cooked in wine. I experienced the real deal last year, on my Italian food trip at restaurant, Ai Spaghettari which was served with a wonderful bowl of garlicky cicorie (green leafy veg). It was super flavoursome and I recommend it as a must have dish, if planning to travel to the Italian capital city.
Back in my Peckham kitchen, I wanted to re-create my own healthier version, as I try to limit my meat intake to once a week and usually enjoy my carnivore side on the weekends. So, I’ve replaced the veal with white fish, cod to be exact. However, any white fish will do as long as it has a lovely meaty texture.
Here, I have for you COD SALTIMBOCCA – a Roman inspired recipe.
PrintCod Saltimboca (2/3 people)
- 250g Cod fillets, boneless and skinless
- 4 Slices of parma ham
- 4 Sage leaves
- 100g Plain flour.
- 25g Butter
- 120 ml dry white wine
- Sea Salt
- Ground black pepper
Halve the fillets. Season the cod with salt and pepper 
Place a slice of parma ham and sage leaf on top of each slice. Keep in place with toothpick 
Dust with seasoned plain flour. 
Fry parma ham side down for a couple of minutes 
Turn over, pour in the white wine and cook for 2 minutes. 
Cod Saltimboca
Cod Saltimboca (2/3 people)
- First, CUT the fish slices in half. SEASON both sides with salt and pepper.
- Next, PLACE a slice of parma ham and a sage leaf on top of each fillet. Keep in place with a toothpick.
- SEASON the flour with salt and pepper. DUST each fillet in flour.
- In a frying pan, MELT the butter to lightly coat the bottom of the pan. On a medium heat, PLACE the fillet, parma ham side down and cook for 2 minutes.
- FLIP the fillets over, POUR in the wine and cook for 2 more minutes.
- SERVE immediately with some some green veggies, such as kale or cavolo nero.
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