Italy: Red Mullet Saltimbocca

Season the fish fillets on both sides with salt and season with pepper, place in a shallow baking dish.

Stir through olive oil, juice of one lemon and caper stock. Finely slice one sage leaf per unit and add. Pour marinade over red mullets and refrigerate with lid closed for 1 hour, turning once in between to coat the other side.

Coat a baking dish with olive oil. Preheat electric stove to 200 °C. Cut the ham into strips to match the fillets.

Remove the fish fillets from the marinade, drain them and place them next to each other in the baking dish. Cover with the ham and the remaining sage leaves. Drizzle marinade over the top, sprinkle capers on top.

Bake the red mullets in the oven for about 15 minutes (gas: level 3).

Sprinkle parsley leaves on top, arrange with lemon slices.

You can simply offer crusty white bread with it. As a drink to the table bring a fresh white wine, for example an Orvieto.

Tip: Always use an aromatic ham, this will give your dish a wonderful touch!

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