Olive Oil cooking spray
8 slices prosciutto
4 Tilapia fillets (about 4-5 ounces each)
Kosher salt & freshly ground black pepper
2 Tbsp Olive Oil
4 roasted red peppers from a jar, drained well, patted dry & finely dices
4 toothpicks.
Heat oven to 400. Lightly coat a rimmed baking sheet with cooking spray. Line with parchment, if desired & spray again.
Arrange 4 slices of the prosciutto evenly over the baking sheet. Take second slice & over lap the the first 4 slices. Set one tilapia fillet over each set of prosciutto (make sure the prosciutto extends under most of each of the slices).
Season with the salt & pepper; drizzle with about 1/2 TBSP over each; spoon 1/4 of the diced red pepper over each. You can use the back of the spoon to spread evenly.
Starting at smallest end of the fillet, carefully roll it up, holding the prosciutto so that it wraps around the outside of the fish. Poke toothpick through center of each to hold together.
Bake 20-25 minutes or until flesh feels firm & flakes easily.
8 slices prosciutto
4 Tilapia fillets (about 4-5 ounces each)
Kosher salt & freshly ground black pepper
2 Tbsp Olive Oil
4 roasted red peppers from a jar, drained well, patted dry & finely dices
4 toothpicks.
Heat oven to 400. Lightly coat a rimmed baking sheet with cooking spray. Line with parchment, if desired & spray again.
Arrange 4 slices of the prosciutto evenly over the baking sheet. Take second slice & over lap the the first 4 slices. Set one tilapia fillet over each set of prosciutto (make sure the prosciutto extends under most of each of the slices).
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Season with the salt & pepper; drizzle with about 1/2 TBSP over each; spoon 1/4 of the diced red pepper over each. You can use the back of the spoon to spread evenly.
Starting at smallest end of the fillet, carefully roll it up, holding the prosciutto so that it wraps around the outside of the fish. Poke toothpick through center of each to hold together.
Bake 20-25 minutes or until flesh feels firm & flakes easily.