Yum Day 3

It's been a while since we had one of these, but it's also been a while since I cooked anything good for Ted (according to him). Kidding!

Today's entry, Prosciutto-Wrapped Tilapia Filets, comes to us from one of my BFFs (we had to verbally confirm that status recently even though most of our relationship is based solely on food), Christy B. Whilst we visited and cavorted over the summer, she fed us this SCRUMPTIOUS meal, and had it from fridge to table in less than 20 minutes. No joke. I added roasted red potatoes with rosemary last night, so I had to start those first, but it made for a VERY satisfying and visually aesthetic meal. Plus, when you're done, your whole house smells like bacon! Win-win! Pigs are so tasty...





PROSCIUTTO-WRAPPED TILAPIA FILETS

4 tilapia filets, thawed or fresh - choose thick ones
12-16 sage leaves (thanks for planting the fresh sage, MuffinPants!)
3-4 oz prosciutto
salt and pepper
olive oil

Salt and pepper each filet. Place 3-4 sage leaves on top and wrap with 1 or 2 slices of prosciutto, depending on size.

Heat 1-2 Tbsp in large skillet over med-high heat. Place filets in pan and cook 3-4 min on each side (more if the cuts are thicker) or until fish is white (not translucent) throughout. Serve warm with brown rice or Roasted Rosemary Potatoes (below).

ROASTED ROSEMARY POTATOES

One red potato for each person, more if they're small (they go quickly!)
2 Tbsp chopped fresh rosemary from your neighbor's garden
Salt and pepper (fresh ground is best)
Olive oil

Preheat oven to 425. Chop potatoes into thick wedges (about 8 per potato) and arrange on cookie sheet with a lip on all sides. Drizzle (don't drown) with olive oil, ground some sea salt and pepper on those babies, and toss. Sprinkle rosemary on top and roast in the oven for 30-40 minutes, until slightly browned and crispy on the edges. Toss once after 20 minutes and again after 30 for even cooking. Really easy and REALLY good. See?