Saltimbocca of Catfish with Grilled Tomato Salsa

For the Saltimbocca of catfish with grilled tomato salsa, first wash and dry the tomatoes. Roast them on the grill or in a grill pan without fat. Then cut in half and remove the seeds. Cut the flesh into small cubes. Clean the young onion, cut off the ends. Halve chili pepper lengthwise, remove seeds and cut into fine strips. Cut young onion and garlic also into fine strips and mix with the remaining ingredients. Season with sea salt and pepper.

Cover catfish pieces with sage leaves and wrap with the bacon. The bacon should overlap slightly at the ends so that it does not slip off the fish during frying. Heat olive oil in a frying pan and fry the fish on both sides for 4-5 minutes each over medium heat until crispy. Depending on the thickness of the fish fillet, cook a little more in the oven if necessary.

Serve saltimbocca of catfish with grilled tomato salsa and garnish with fresh sage.

Preparation Tip:

Saltimbocca of catfish with grilled tomato salsa can also be served additionally with crisp salad or crusty bread.

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