Pesce in Crosta di Prosciutto e Cavolo

Name: Pesce in Crosta di Prosciutto e Cavolo (Prosciutto-Crusted Murray Cod with Cabbage Two Ways)
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 x 200 g pieces Murray cod fillet, skin off, pin-boned, removed from the refrigerator 30 minutes before cooking to come to room temperature; 350 g prosciutto, cut into 2 mm-thick slices (ask your deli to do this), fat discarded, cut into 3 mm dice; rock salt; ¼ Savoy cabbage, white centre only, finely shredded; 1 large onion, very thinly sliced; ¼ cup (60 ml) extra virgin olive oil; 50 g unsalted butter; salt flakes and freshly ground white pepper; 50 ml extra virgin olive oil, plus extra for drizzling; 1 Savoy cabbage, outer green leaves only; 1½ tablespoons extra virgin olive oil

Prosciutto-Crusted Murray Cod with Cabbage Two Ways

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

Cabbage with prosciutto is a classic combo, but here I take it up a notch or two. You’ll need to buy a whole Savoy cabbage to get enough outer leaves for this recipe, but you’ll only use a quarter of the centre, so the rest can be made into coleslaw.

Ingredients

350 g prosciutto, cut into 2 mm-thick slices (ask your deli to do this), fat discarded, cut into 3 mm dice
6 x 200 g pieces Murray cod fil

Method

Place the prosciutto in a heavy-based non-stick frying pan over medium heat and cook for 15 minutes or until crisp. Drain on paper towel.

To make the braised cabbage, heat the oil and butter in a large heavy-based saucepan over medium heat. Add the onion and cook for 5–10 minutes or until soft. Add the cabbage and reduce the heat to low. Cook, covered, stirring occasionally, for 35 minu