Season the sea bass fillets with a sprinkling of salt and pepper, then wrap each fillet with 1 slice of prosciutto. If you tuck one end of the prosciutto beneath the other, it should stick well and you won’t need any toothpicks or anything to hold it in place.
Heat a large non-stick sauté pan over high heat, for about 2 minutes. Add about 1 Tbl olive oil and continue to heat about 30 seconds. Reduce the heat to about medium , then add the prosciutto-wrapped fillets, presentation side down. Cook for about 1-2 minutes, until lightly golden brown, then flip the fillets over and cook on the other side for another 1-2 minutes. Transfer the fillets to a wire rack placed on top of a baking sheet. Hold the fillets at room temperature, until you’re ready to serve dinner, up to 1 hour.
About half an hour to 45 minutes before you want to serve dinner, preheat the oven to 400ᵒF. Bake until the fish is cooked through, opaque in color and flakes easily when gently pressed, about 15 minutes. The internal temperature should be 135ᵒF. Serve hot.
