Dover sole with proscuitto and sage

Little flour for dusting, seasoned with a little salt and pepper
2 Dover sole weighing about 400 g/ 1lb each filleted and skinned
50 g / 2 oz butter
8-9 sage leaves
6 -7  slices proscuitto
Squeeze of lemon juice
Splash of dry white wine
Small handful of finely chopped parsley

Lightly flour the Dover sole fillets. Melt the butter in a frying pan large enough to hold all the fillets in one layer, you could do this in large oven proof dish. When the butter is starting to foam add the Dover sole fillets and cook gently either side for 2-3 minutes. Add the sage leaves to the butter, then tear each slice of proscuitto into 2-3 pieces with your hands, then lay into the pan so they are cooking in the butter. They will start to crisp up very quickly.