Tilapia With Prosciutto And Sage

• 2 lbs skinless tilapia fillets (4 pieces)
• 8 slices prosciutto (not paper-thin, 6 oz total)
• 12 fresh sage leaves (stems discarded)
• 4 teaspoons olive oil

1. Cut fillets lengthwise to separate smaller and larger portions, then pat dry and season with pepper. 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 (use 1 leaf for smaller pieces of fish).
2. Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saute the 4 larger pieces of fish 4 minutes. Turn over and saute until just cooked through, about 3 minutes more. Transfer to a platter and keep warm, loosely covered with foil. Wipe skillet clean and heat remaining 2 teaspoons oil, then saute the 4 smaller pieces of fish, turning over once, until just cooked through, about 4 minutes total.

tilapia, thin, sage, olive oil

Taken from www.food.com/recipe/tilapia-with-prosciutto-and-sage-168401 (may not work)