Fresh halibut fillet baked with sage leaves and wrapped in a slice of prosciutto.Courtesy of Chef Mark McEwan for Cook for the Cure 2013.
Preheat oven to 400ºF.
Season fish fillets with salt and pepper.
Place two sage leaves on top of each fillet and wrap with a slice of prosciutto.
Cut lemon into ¼” slices, arrange in pairs on a rimmed baking sheet. Place wrapped fillet on top of lemon slices and bake until the fish is opaque at its thickest part, 15 to 20 minutes depending on the thickness.
While the fish is cooking, melt butter in frying pan over medium heat. Add remaining sage leaves and cook, turning once until the leaves are crisp and the butter begins to brown, about 4 minutes.
Remove from heat, season and add lemon juice.
Transfer fish on lemon slices to warmed plates, pour the butter and sage leaves over the fish and serve immediately.