Pesce in Crosta di Prosciutto e Cavolo

Prosciutto-Crusted Murray Cod with Cabbage Two Ways

Preparation info
  • Serves


    • Difficulty


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.


  • 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


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