INGREDIENTS
1 1/2 tbsp
Prosciutto
4
(5 to 6 ounce) skinless tilapia, skinless fillets
1 1/2 tbsp
Flat-leaf parsley
1
Garlic clove, large
1
Lemon
2 tsp
Shallots
1/2 tsp
Dijon mustard
2 tbsp
Lemon juice, freshly squeezed
1
Pepper, Freshly ground
1
Salt
1 tbsp
Canola oil
1/4 cup
Butter, unsalted