Cod in prosciutto
Any firm white-fleshed fish can be cooked in this way ( eg blue eye cod in Australia). The outer covering of prosciutto (or streaky bacon, if you prefer) protects the fish and gives a good crisp texture. This goes well with the cabbage, and with a big spoonful of mash.
Preparation Time:5 minutes
Cooking Time:13 minutes
Level of Difficulty:Easy
- 4 cod fillets, around 180 g each
- 4 wide slices prosciutto or 8 rashers streaky bacon
- sea salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 green cabbage
- 2 tbsp butter or olive oil
- 1 tbsp red wine vinegar
- few fresh thyme sprigs or parsley leaves
- Trim the fillets of cod into neat squares or rectangles, and season well. Wrap in the prosciutto or bacon.
- Heat the oil in a fry pan, and cook the fish on both sides until the prosciutto is lightly browned, and the fish is cooked through - about 4 minutes each side, depending on the thickness.
- Remove the outer leaves of the cabbage, cut out the core, and finely shred the cabbage leaves. Cook the cabbage in simmering, salted water for 5 minutes, by which time it will have a soft crunch but should still retain a brightness of colour.
- Drain well, then return to the dry pan and toss with butter, vinegar, sea salt and pepper.
- Arrange the cabbage on four warmed dinner plates, and top with the pan-fried fish and the thyme or parsley.