Cod in prosciutto
Another great recipe from Jill Dupleix
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.
4 cod fillets, around 180 g each
4 wide slices prosciutto or 8 rashers streaky bacon
sea salt and freshly ground black pepper
1 Tbs olive oil
1 green cabbage
2 Tbs butter or olive oil
1 Tbs red wine vinegar
few fresh thyme sprigs or parsley leaves
1 Trim the fillets of cod into neat squares or rectangles, and season well. Wrap in the prosciutto or bacon.
2 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.
3 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.
4 Drain well, then return to the dry pan and toss with butter, vinegar, sea salt and pepper.
5 Arrange the cabbage on four warmed dinner plates, and top with the pan-fried fish and the thyme or parsley.
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