Panfried Haddock Wrapped in Prosciutto

I learned this simple technique from a Mark Bittman New York Times video.  He ("The Minimalist") expressed his appreciation for how simple this dish is, with so few ingredients.  I couldn't agree more.  This is a perfect example of KISS.
1-1/2 to 2 lb haddock fillet
4 thin slices prosciutto
1 Tbsp olive oil ply 2 Tbsp butter

Cut the haddock into 4 serving pert ions. Wrap each portion in a slice of prosciutto.

I ended up with 2 large single-serving pieces and four smaller half-serving pieces. You can cut the prosciutto to the size of the serving, or just use more slices of prosciutto, as I did!

Melt the butter in the oil in a non-stick skillet over medium heat. Place the fish in the skillet and brown each side gently. Turn every few minutes.

Total cooking time should be no more than 7-10 minutes, at a moderate heat that does not burn the prosciutto.

Serve with lemon. Serves 4.

Cook’s Note: A nice variation is to place a fresh sage leaf on top of each fillet and wrap it with the fish. Alternatively, any fresh herbs could be used. Or a dab of mustard or horseradish.