Prosciutto-Wrapped Whitefish with Sage and Tomato Cream Sauce

1. Prepare the Fish Fillets

Pat dry the whitefish fillets with a paper towel to remove any excess moisture. Season the fillets lightly with salt and pepper on both sides.

2. Wrap the Fish with Prosciutto and Sage

Lay out a slice of prosciutto flat. Place a sage leaf in the center of the prosciutto slice, then lay the seasoned fish fillet on top of the sage leaf. Carefully wrap the prosciutto around the fish, securing it with a toothpick. Repeat for all fillets.

3. Cook the Fish

Melt 2 tablespoons of salted butter in a large skillet over medium heat. When the butter is hot and beginning to brown, add the fish fillets with the sage side down. Cook for about four minutes without moving them to allow the prosciutto to crisp.

4. Flip and Finish Cooking

Carefully flip the fish fillets and continue to cook for another four to six minutes until the fish is opaque and flakes easily with a fork. Transfer the fish to a plate and remove the toothpicks.

5. Prepare the Sauce

With the skillet still hot, add the Roasted Tomato Cream Sauce to the pan. Stir through the pan juices to warm and incorporate the flavors from the fish for about one to two minutes.

6. Serve the Dish

Divide the sauce evenly between four plates. Place a prosciutto-wrapped fish fillet on top of the sauce on each plate. Serve immediately and enjoy!