|4 pieces (2 lb total)
|skinless tilapia fillet
|8 thin slices (6 oz. total)
|prosciutto (not paper-thin)
|fresh sage leaves, stems discarded
|olive oil, divided
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 one or two sage leaves between prosciutto and fillet (use one leaf for smaller pieces of fish).
Heat two teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sautee the four larger pieces of fish four minutes. Turn over and sautee until just cooked through, about three minutes more.
Transfer to a platter and keep warm, loosely covered with foil. Wipe skillet clean and heat remaining two teaspoons oil, then sautee the four smaller pieces of fish, turning over once, until just cooked through, about four minutes total.
Makes four servings.