Cod in prosciutto

ny 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.

Feeds 4

• 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

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.