0
0 ITEM(S) - £0.00 GO

Menu

    • Cornish Sole with Prosciutto and Sage

    Mark Sharron
    Easy
    30 Minutes
    2
    Cornish sole with prosciutto and sage is a classic Italian dish full of flavour and easy to prepare. This dish is a great way to impress your guests with its delicious combination of flavours and simple preparation. Cornish sole is a mild, delicate fish that pairs perfectly with salty prosciutto and fragrant sage. The white wine and lemon juice add a bright, acidic balance to the dish, while the chopped herbs bring a fresh, herby finish. This dish is sure to be a hit at any dinner party!
    1 rating
    layout 0 comment

    Ingredients

    • 2 Cornish soles, cleaned and scaled
    • 4 tablespoons butter
    • 4 slices prosciutto
    • 4 fresh sage leaves
    • 1/4 cup white wine
    • 1/4 cup lemon juice
    • Salt and pepper to taste
    • 1/4 cup chopped parsley
    • 1/4 cup chopped chives
    • 2 tablespoons olive oil

    Method

    • Method for Cornish Sole with Prosciutto and Sage
    • Preheat oven to 200°C (392°F)
    • Pat dry the Cornish soles with kitchen paper
    • Season both sides of the fish lightly with salt and pepper
    • Place a fresh sage leaf on top of each fish
    • Lay a slice of prosciutto over each sage-topped fish, pressing gently to adhere
    • Heat 2 tablespoons olive oil in a large ovenproof pan over medium-high heat
    • Once oil is hot, carefully add the fish prosciutto-side down
    • Sear undisturbed for 2 minutes, until the prosciutto crisps
    • Flip fish gently using a spatula
    • Add 4 tablespoons butter to the pan, letting it melt and foam
    • Tilt pan, spoon butter over the fish for 1 minute (baste for flavor and moisture)
    • Pour 1/4 cup white wine and 1/4 cup lemon juice around the fish in the pan
    • Transfer the pan to the preheated oven and roast for 6–8 minutes, until the fish flakes and is just opaque
    • While fish cooks, mix 1/4 cup chopped parsley and 1/4 cup chopped chives in a small bowl
    • Remove pan from oven, let fish rest for 2 minutes in the pan juices
    • Plate each fish, spooning some pan juices on top
    • Sprinkle generously with parsley and chives mixture
    • Optional: serve with a wedge of lemon and warm crusty bread to soak up the juices