As the temperature starts to cool, the way we cook begins its seasonal shift. Bright red tomato salads give way to brilliant, roasted butternut squash. The grill gets used less often and we re-introduce ourselves to the oven. Sage is one of my favorite fall herbs. It is pretty in the Autumn garden and it lends itself well to many dishes. The first time I tasted fried sage leaves, my taste buds were jumping for joy. This dish is a nice transition to fall recipe. It is also quick, on the table in 30 minutes.
1/4 tsp Black pepper
1/4 tsp Paprika
1 tsp Kosher salt
1 Tbsp Lemon zest
1/4 cup flour
1/4 cup Olive oil
28 ea Fresh sage leaves
1 1/2 lbs Cod Loins or Halibut Steaks
1 Lemon, ends trimmed, quartered
1. In a small mixing bowl, combine flour, salt, pepper, paprika, and lemon zest. Place seasoned flour onto a large plate. Pat fish dry with a paper towel. Press all sides of fish into seasoned flour, shake off excess flour, and place on dry plate. Set aside.
2. Add olive oil to a large skillet over medium-high heat. When skillet is hot, add sage leaves a few at a time and fry until color changes, about 20 to 30 seconds. (You can test if oil is hot enough by adding one sage leaf and waiting until it sizzles to the top). Gently transfer fried sage leaves to a paper towel and set aside. The leaves will be quite delicate.
3. Add fish to skillet and fry until a golden crust has formed, about 4 to 5 minutes. Turn fish, reduce heat to medium. Cook another 3 to 5 minutes, until the flesh becomes opaque.
4. To serve, divide fish into 4 equal portions on 4 dinner plates and garnish each portion with an equal amount of fried sage leaves and a lemon quarter. Serve immediately.