Cod saltimbocca with tomato puree

Ingredients for 4 servings:

• 700 g potatoes, floury
• Salt
• 75 ml tomato juice
• 50 ml cooking cream
• 1 pinch of chili powder
• Pepper from the mill
• 800 g cod fillet(s)
• 1 lemon(s), juice
• 60 g sliced ​​Parma ham
• 8 sage leaves
• 2 tbsp olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

low-calorie

Peel the potatoes and cook in salted water, depending on their size, for about 15 minutes. Mash them with tomato juice and cooking cream until mashed. Season with chili and pepper. Meanwhile, rinse the fish fillets and pat dry. Squeeze the lemon and drizzle the cod with the juice, season with salt and pepper, and cut into 8 pieces. Cut the ham into 8 pieces. Place a piece of ham and a sage leaf on each piece of fish and secure with a wooden skewer. Heat oil in a pan, sear the fish on the ham side first, then turn and cook for about 5 minutes until cooked through. Serve with tomato puree.