Cut the halibut fillet diagonally into thin tranches with a sharp kitchen knife, one tranche per person. Place the fish slices between clear plastic sheets and lightly plate evenly. Then season with salt and pepper.
For the filling, mix the ham cubes with the cream cheese, the reserved tomato cubes and half of the freshly finely chopped basil, season vigorously with salt and freshly ground pepper. Form one unit of this mixture on each half of the fish slices, folding the other half over, pressing lightly.
Flour the fish packets, pass them through the beaten egg and coat them with the breadcrumbs.
Roast the breaded fish in the oil for five to six minutes, on both sides, then place on kitchen roll and drain.
In the meantime, sauté diced tomatoes and garlic in a little oil. Season with salt, pepper and sugar and at the end add the rest of the freshly chopped basil.
Divide the melted tomatoes evenly on plates and arrange the fish cordon bleu next to it.
This goes well with long-grain rice.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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