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Saltimbocca of John Dory


  • Lay the prosciutto on a workbench and top with thin slivers of butter, a sage leaf and the fish. Wrap up and continue the process.
  • Then lightly flour the fish parcels and panfry, sage leaf side down first. Remove to individual plates.
  • Pour off oil from the pan and add a knob of butter with the lemon juice and 6-8 sage leaves. Gently cook until the butter is foaming. Then pour over the fish.
  • Serve with a simple vegie dish or salad on the side.


  • 12-16 slices prosciutto
  • unsalted butter
  • 14-16 fresh sage leaves
  • 4 x 150-180 gm fillets of John Dory, skin removed, prepared & cut in half
  • plain flour
  • olive oil
  • a squeeze of fresh lemon juice
  • freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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