The week before Christmas is usually scramble time in preparation for holiday baking and a big Christmas dinner. But it’s nice to have some weeknight recipes to knock out that don’t eat up your time. Tonight I’m serving up some tilapia with prosciutto and sage. Wrapping thin slices of prosciutto around tilapia not only keeps the fish moist, it punches up the naturally mild flavor of the fillets. That’s the great thing about tilapia- it takes on any flavor you introduce to it. Prosciutto is a natural with fresh sage, which gets tucked in among the slices. As elegant as this dinner looks, it only takes 15 minutes start to finish and requires 5 simple ingredients. I’ve been reaching for this recipe lately when I want a quick, healthy meal that impresses and satisfies. Serve with a side of rice or some butternut squash with shallots and any leftover sage.
To ensure even cooking, separate the two sides of the fillets and cook in batches.
Cut fillets lengthwise into separate smaller and larger sides. Pat dry and season with black pepper to taste.
Place 1 or 2 sage leaves on each fillet, using 1 leaf for smaller pieces and 2 for larger. Wrap each fillet in a slice of prosciutto. Leave some of the sage leaves exposed if need be.
Heat 2 teaspoons of olive oil in a nonstick skillet over medium high heat. Cook larger fillets for 4 minutes, then flip and heat until cooked through, about another 3 minutes. Repeat with the smaller fillets, cooking about 2-3 minutes per side.