Ingredients:

8 small skinless whiting fillets
8 thin prosciutto slices
24 large sage leaves
2 tblspns extra shredded sage
3 tspns olive oil
300ml dry white wine
60g wild rocket
175g thin green beans, halved
1 tblspn baby capers
2 tblspn lemon juice

Serves: 4

Method:

Place 1 prosciutto slice on a work surface. Top with 3 sage leaves and 1 whiting fillet and roll to enclose. Repeat with remaining prosciutto, sage and whiting.

Heat 2 teaspoons oil in a large non-stick frypan over medium-high heat. Cook whiting, in batches, for 1 minute or until golden. Turn heat to medium-low and cook on other side for 1-2 minutes until golden and cooked. Transfer to a plate and cover to keep warm.

Add wine to pan and bring to the boil over high heat. Boil until reduced by half, then strain through a fine sieve into a jug and stir in shredded sage.

Meanwhile, combine remaining olive oil and remaining ingredients in a bowl with a pinch of sugar. Season to taste and toss well.

To serve, divide rocket salad and whiting among 4 plates, then drizzle with sauce and scatter with extra capers.

Contributor: Cam