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Fish saltimbocca with mashed peas

Name: Fish saltimbocca with mashed peas
Yield: 4
Ingredients: 4 x 160-180g skinless firm white fish fillets (such as blue-eye); 4 thin, wide prosciutto or pancetta slices; 4 sage leaves; 1 tablespoon vegetable oil; 400g frozen peas; 20g unsalted butter; Snow pea sprouts, to serve; Lemon wedges, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

A faster version of saltimbocca, the pancetta protects the fish from the pan's heat, and gives it a crisp waistcoat to wear to dinner.

4 x 160-180g skinless firm white fish fillets (such as blue-eye)
4 thin, wide prosciutto or pancetta slices
4 sage leaves
1 tablespoon vegetable oil
400g frozen peas
20g unsalted butter
Snow pea sprouts, to serve
Lemon wedges, to serve

Method

1.

Season fish and wrap in prosciutto, leaving ends free. Secure a sage leaf on the presentation side with a toothpick.
2.

Heat oil in a frypan over medium heat and cook fish, sage-side down, for 5 minutes or until prosciutto is crisp and golden. Turn and cook for a further 4-6 minutes, depending on thickness, until fish is cooked. Remove toothpicks and cover loosely to keep warm.
3.

Meanwhile, cook the peas in simmering salted water for 5 minutes. Drain, reserving 100ml of the cooking water. Whiz peas with butter in a food processor until a coarse mash, then season. Return to low heat and gradually beat in water with a wooden spoon. Dollop the peas on plates, top with the fish, sage-side up, and serve with sprouts and lemon.