Defrost Garfish as per instructions
Remove Garfish from packaging and pat dry with paper towel
Lay Garfish out on a board. Place 2 sage leaves per piece of fish then lay a slice of prosciutto over each piece of Garfish.
In a large saucepan heat olive oil and butter.
Place your Garfish prosciutto side down and cook for 2mins. Turn and cook for 1 minute. Take out to rest on a plate.
Pour white wine into frypan along with your caperberries and cook until it has reduced by half.
To serve, place Garfish on the plate with steamed asparagus on the side. Pour your sauce and caperberries over fish.
(Dietary specifications: Gluten free. For Lactose Free option substitute butter for lactose free butter)