Makes 3 servings
3 rainbow or pink-fleshed trout filets
6 slices prosciutto
2 T real mayo
1 t Dijon mustard
1/4 t freshly ground black pepper
1/4 t dried sage
Mix mayo, Dijon, pepper, and sage together.
Preheat oven to 425 convection (450 without convection)
Line a baking sheet with non-stick foil and spray it with some oil.
Remove the skin from the trout filets. Rinse and pat dry.
Spread both sides of each filet with the mayo mixture.
Wrap the filets in prosciutto.
Place on the baking sheet. Bake for 8 minutes.
How to remove skin:
https://www.youtube.com/watch?v=h38TqmAhwMg
The Johnson Family Cookbook