Pollock saltimbocca with Mediterranean vegetables

Name: Pollock saltimbocca with Mediterranean vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 large zucchini (about 300 g); 250 g cherry tomatoes; 3 red onions; 6 Stem(s) Sage; 6 discs (approx. 60 g) Parma ham; 800 g Saithe fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Olive oil; 1 TABLESPOON white balsamic vinegar; 7-10 Tbsp little wooden skewers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 large zucchini (about 300 g)
250 g cherry tomatoes
3 red onions
6 Stem(s) Sage
6 discs (approx. 60 g) Parma ham
800 g Saithe fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Olive oil
1 TABLESPOON white balsamic vinegar
7-10 Tbsp little wooden skewers

Directions

1
Clean, wash and chop the zucchini. Wash cherry tomatoes, possibly cut in half. Peel onions and cut into slices. Wash the sage, pluck 12 leaves and put the rest aside.
2
Cut the ham slices in half lengthwise. Wash the fish, dab dry and cut into 12 equally sized pieces. Season with salt and pepper. Cover each piece with 1 sage leaf and wrap 1 slice of ham around it.
3
Fix it with wooden skewers.
4
Heat 1 tablespoon of oil in a large frying pan. Fry the vegetables for 7-8 minutes, turning occasionally. Season to taste with salt, pepper, vinegar and sugar.
5
At the same time heat 1 tablespoon of oil in a second pan. Fry the fish-saltimbocca in it for about 3 minutes on each side until golden brown. Arrange everything and garnish with remaining sage. Ciabatta bread goes well with it.