A trifle in jamon

It seems that the Italians came up with the idea of ​​wrapping fish in raw smoked ham or bacon. It is possible that initially this was done with lean and dry fish. However, it turned out to be so delicious that modern chefs use this technique to add additional flavor to the dish. Therefore, this is a special fish!

Ingredients

• 8 small fish (red mullet, sultanka, sardines)
• large bunch of fresh thyme
• 2 lemons
• 16 thin slices of jamon or other raw smoked ham
• extra virgin olive oil
• salt, freshly ground black pepper

Directions

1. Peel, gut and wash the fish . Brush it with olive oil and season with salt and pepper inside and out.
2. Pour boiling water over the lemons and cut into thin circles. Place a few sprigs of thyme and lemon circles in the belly of each fish.
3. Heat a large skillet and sauté the fish for 30 seconds. from each side. Transfer to a cutting board, wrap each fish in 2 pieces of ham. Place the fish back in the skillet, sprinkle generously with oil and cook over medium heat, turning once, 5-10 minutes, depending on the size of the fish. Serve immediately.
4. If you want, you can bake the wrapped fish in the oven at 220 ° C, also 5-10 minutes.