Saltimbocca of red mullet

Ingredients for 2 servings:

• 10 small fish fillets (red mullet fillets)
• 5 slices of Parma ham
• 3 tbsp lemon juice
• 10 leaves of sage, large leaves
• 3 tbsp breadcrumbs
• 5 tbsp olive oil
• Sea salt
• pepper, black

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Juicy fish fillet wrapped in spicy ham

For the marinade, mix the olive oil with lemon juice, salt, and pepper. Place the fish fillets in a dish, spread the marinade evenly over the fish, and cover the dish and refrigerate for about 1 hour. Remove the fish fillets from the marinade, let them drain, season with pepper, and sprinkle all over with breadcrumbs (save the marinade!). Place 5 fillets skin-side down on the work surface, cover each with a sage leaf, and place another fillet on top, skin-side up. Then place another sage leaf on top and tightly wrap each of the 5 “fish parcels” with a slice of ham. Place the parcels next to each other in a baking dish and drizzle with the marinade. Bake in a preheated oven at 200°C for about 15 minutes.