Step 1

Fillet and skin fish (if you have very large whitefish, use three, and cut fillets in half). Cover with a slice of bacon, then with a sage leaf and secure with wooden skewers.

Step 2

Head 1-2 Tbsp. oil in a pan. Add fish to pan, bacon side down. When the bacon is crisp, turn skewer gently and cook the other side.

Step 3

The saltimbocca are ready when the fish changes color. Serve with blanched wild greens or spinach.Recipe by Paola Olivieri