Pan-seared whiting with capers

Ingredients (serves 4)
* 8 small (60g each) skinless whiting fillets
* 8 thin prosciutto slices
* 24 large sage leaves, plus 2 tbs extra shredded sage
* 3 tsp olive oil
* 300ml dry white wine
* 60g wild rocket
* 175g thin green beans, halved
* 1 tbs baby capers, plus extra to serve
* 2 tbs lemon juice


Method
1. 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.
2. 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.
3. 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.
4. Meanwhile, combine remaining olive oil and remaining ingredients in a bowl with a pinch of sugar. Season to taste and toss well.
5. To serve, divide rocket salad and whiting among 4 plates, then drizzle with sauce and scatter with extra capers.

Source
delicious. - Page 169
Recipe by Kate Tait