Sea Bass with Prosciutto and Sage

1. 1

   Season the fish with salt and pepper.

2. 2

   Arrange 1 slice of prosciutto and 1 sage leaf on the flesh side of each fillet; secure with toothpicks.

3. 3

   In a medium bowl, stir the flour with 1/4 teaspoon each of salt and pepper.

4. 4

   In a large nonstick skillet, heat the olive oil.

5. 5

   Dredge the fish in the flour mixture, shaking off the excess.

6. 6

   Add the fish to the skillet, prosciutto side down, and cook over moderate heat until golden, about 3 minutes.

7. 7

   Flip the fish and cook until golden and just opaque throughout, 3 to 4 minutes longer.

8. 8

   Transfer the fish to plates and remove the toothpicks.

9. 9

   Add the wine to the skillet and cook until reduced by half, 1 to 2 minutes.

10. 10

    Whisk in the butter and season with salt and pepper.

11. 11

    Spoon the sauce over the fish and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.