INGREDIENTS
2 flounder fillets
1 shallot, very thinly sliced
1 tablespoon extra-virgin olive oil
The juice from ½ a lemon
A few big scrapings of nutmeg
Black pepper
Salt
6 beautiful fresh sage leaves
2 very thin slices prosciutto
2 tablespoons unsalted butter
DIRECTIONS
Preheat the oven to 450 degrees.
In a small bowl, mix the lemon juice with a tablespoon of olive oil. Season it with the nutmeg, black pepper, and salt (go light on the salt since the prosciutto is salty). Lay the flounder fillets skin side down in a small baking dish. Pour the lemon oil over them. Scatter the shallots on top. Place three sage leaves on each fillet and cover the fillets with the prosciutto. Dot the top with butter and bake until the prosciutto is lightly crisped and the flounder is just tender (mine took about 6 minutes, but judge the time by the thickness of your fish). Serve right away.
