Tilapia With Prosciutto And Sage

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Prosciutto (ham) and sage add deep flavor to tilapia, which is a mild fish. Separating the two sides of the fillet helps to keep the thinner part from overcooking.

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Steps

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Cut fillets lengthwise to separate smaller and larger portions , then pat dry and season with pepper.

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Wrap each piece of fillet crosswise in a slice of prosciutto , leaving ends of fillet exposed if necessary and tucking 1 or 2 sage leaves between prosciutto and fillet.

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Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking , then saut the 4 larger pieces of fish 4 minutes.

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Turn over and saut until just cooked through , about 3 minutes more.

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Transfer to a platter and keep warm , loosely covered with foil.

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Wipe skillet clean and heat remaining 2 teaspoons oil , then saut the 4 smaller pieces of fish , turning over once , until just cooked through , about 4 minutes total.

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Ingredients

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tilapia fillets, prosciutto, fresh sage leaves, olive oil