Cornish Sole with Prosciutto and Sage

Method

• 1. Begin by cleaning and scaling the Cornish sole.
• 2. Pat the fish dry with a paper towel. Then, wrap each piece of fish in two slices of prosciutto and two sage leaves.
• 3. Heat the butter in a large skillet over medium-high heat.
• 4. Once the butter is melted, add the wrapped fish and cook for three to four minutes on each side, or until the prosciutto is crispy and the fish is cooked through. 5. Next, add the white wine and lemon juice to the pan and reduce the heat to medium.
• 6. Simmer for two to three minutes, or until the sauce has reduced and thickened.
• 7. Season with salt and pepper to taste.
• 8. Finally, add the chopped parsley and chives and stir to combine.
• 9. Serve the fish with the sauce and a drizzle of olive oil.