Ingredients
1 tbsp. chopped fresh Italian parsley
1 tsp. fresh thyme
1 tbsp. chopped fresh basil
1 lemon, juice & zest
1 tbsp. Dijon mustard
1 tsp. Sea salt
1/2 tsp. ground black pepper
2 lb. Tilapia filets
8 slices prosciutto
Miceli’s Basket cheese pesto (see recipe below)

Preparation
To prepare the tilapia: In a small bowl, combine mustard, lemon juice, thyme, parsley, basil, salt and pepper. Brush mixture all over both sides of tilapia filets. Wrap filets in prosciutto and transfer tilapia to a large shallow baking pan. Cover with plastic wrap and refrigerate 30 minutes, or up to 4 hours. Preheat the grill.

Place tilapia filets on the grill and cook 5 minutes per side, or until fork tender and cooked through. When ready to serve, remove to plate. Serve with Basket Cheese Pesto.

Basket Cheese Pesto
1 cup packet Italian parsley
1 cup extra virgin olive oil
1/2 cup Miceli’s Basket cheese
1/4 tsp. salt
1 tsp. lemon zest
2 tsp. lemon juice
2 cloves garlic

Preparation:
In food processor, combine all ingredients and process.