24 large sage leaves, plus 2 tablespoons extra shredded sage
3 teaspoons olive oil
300 ml dry white wine
60 g wild rocket (arugula)
175 g thin green beans, halved
1 tablespoon baby capers, plus extra to serve
2 tablespoons lemon juice
Place 1 prosciutto slice on a work surface. Top with 3 sage leaves and 1 whiting fillet and roll to enclose. Repeat with remaining prosciutto, sage and whiting.
Heat 2 teaspoons oil in a large non-stick frypan over medium-high heat. Cook whiting, in batches, for 1 minute or until golden. Turn heat to medium-low and cook on other side for 1-2 minutes until golden and cooked. Transfer to a plate and cover to keep warm.
Add wine to pan and bring to the boil over high heat. Boil until reduced by half, then strain through a fine sieve into a jug and stir in shredded sage.
Meanwhile, combine remaining olive oil and remaining ingredients in a bowl with a pinch of sugar. Season to taste and toss well.
To serve, divide rocket salad and whiting among 4 plates, then drizzle with sauce and scatter with extra capers.