Wild Alaska Halibut Saltimbocca

Method

Place two sage leaves on top of each piece of halibut, season with a little black pepper, then wrap each fish fillet in two slices of Parma Ham.

Heat the butter and olive oil in a large frying pan. Add the Parma-wrapped fillets and cook them over a medium-high heat for 2 minutes on each side.

Pour in the Marsala and add the stock. Turn the heat to low, then simmer gently for about 5 minutes to reduce the liquid, turning the fish fillets once.

Meanwhile, cook the green beans in lightly salted boiling water until just tender – about 4 or 5 minutes.

Serve the fish with the green beans, spooning the reduced sauce over the halibut.

Cook’s tip: Buttered new potatoes go brilliantly with this recipe, so put some on to cook before you prepare the fish.