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Active Time
20 min
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Total Time
20 min
Prosciutto and sage add deep flavor to tilapia, which is a mild fish. Separating the two sides of the fillet helps to keep the thinner part from overcooking.
Ingredients
Makes 4 servings
Step 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).
Step 2
Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté the 4 larger pieces of fish 4 minutes. Turn over and sauté 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 sauté the 4 smaller pieces of fish, turning over once, until just cooked through, about 4 minutes total.
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Reviews (38)
Back to TopAs per previous review, fish didn't cook evenly but additionally I thought the sage overpowered and the proscuitto made the fish salty.
christiecali
San Diego
10/16/2013
鼠尾草和火腿风味是正确的。我使用e frozen Costco Tilapia fillets. I think I got the Prosciutto to thick because the fish didn't cook evenly... I think I would use thinner prosciutto and more sage. Probably spread a sage, shallot, butter mix on the fish and then wrap the prosciutto. I did add pepper. The parts without prosciutto were under salted... meh. Anyway... maybe add a white wine sauce... there is work to be done!
jahjah837
Louisburg, KS
10/3/2012
This was a very easy and flavorful way to make tilapia. I observed the cooking time in the recipe and the fish turned out perfect. The only thing I did differently was chop the sage and sprinkle it onto the fish with black pepper before wrapping it in the prosciutto. Delicious.
sheradactyl
Brooklyn, NY
9/8/2011
Actually I'd give it 2.5 forks. It was very good, just not "delicious" or "exceptional" -- I followed the recipe precisely. I thought it was a nice confluence of flavors and tasted very Northern Italian. I agree with others who say not to add any salt as the prosciutto already adds it. Our prosciutto ended up a little leathery in texture - perhaps it was too thick or thin? I told the deli not to slice paper thin, but I think it was too thin. I may try it again with thicker slices.
Anonymous
Washington DC
5/18/2010
This was a big hit... I cut back on the oil as suggested by someone else. We'll be having this again.
ddyk
Milton, ON
4/5/2010
Prosciutto and olive oil, how can you go wrong.
aaroline
2/15/2010
I used tilapia and snapper and both were delicious wrapped in the prosciutto. I used dried sage because I made a smaller amount of tilapia and didn't want to waste fresh sage. Black pepper is all it needs and the prosciutto is salty enough..no need for additional salt or spice. I made a garlic/lemon green bean side and it worked well together. Can't wait to make it again!
Jenuhbenna
Denver, CO
1/13/2010
Easy, yes. But also pretty bland. I was going to make a white wine/caper pan sauce to put over these and wish I had. Tilapia is such a mild fish. It needed something more.
Anonymous
Boston, MA
3/2/2009
This recipe is quick and easy. I served the finished fish warm over a ceaser salad. The only thing I changed was the sage. I omitted it and added some other spices. I was afraid that the sage would be too strong for the salad
Anonymous
belleville, illinois
2/15/2009
This recipe is very good, extremely easy and simple, but it doesn't "wow" me. We had it for a simple midweek dinner at home, and that is exactly what this recipe is. I made the recipe exactly as written, except using dried sage instead of fresh. Sparing use of dried sage (the same amount as the pepper that you use), gives a nice Sage flavor to the dish. I did not salt the fish at all prior to cooking, and it didn't need any added salt at the table (and I salt everything!). You can definitely cut down on the oil by about half, because the fat from the prosciutto gets added to the pan as you cook. This is a nice, light dish for a midweek supper when you want to do something a little bit different. It's easy and quick.
olgiescuba
Lake Placid, NY
11/12/2008
Made this last night as written. A winner at our house. Next time I will chop the sage instead of just using the leaves whole.
Anonymous
Oak Point, Texas
9/9/2008
I don't give out four forks very often, but this recipe deserves it. So simple, so delicious. Will become a standard in our house.
kloeppere
los alamos, nm
8/29/2008
This is an excellent tasting dish. Easy and quick to make!
Anonymous
San Francisco
4/6/2008
Wow, so easy and so tasty. It's a bit on the salty side, but if you like ham/bacon flavors, you'll love this way to enhance a very mild fish.
smgruhlke
chicago area
4/5/2008
I'm so sorry I forgot to review this! It is a great recipe: easy, very few ingredients, quick preparation, and delicious flavor! This and the "Tilapia with Chile Lime Butter" are two of the best recipes on the site -- great ways to dress up fish!
kathrynhd
Alexandria, VA
10/22/2007
