Pesce in Crosta di Prosciutto e Cavolo from A Lombardian Cookbook by Alessandro Pavoni and Roberta M

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
• 1 Savoy cabbage, outer green leaves only
• 1½ tablespoons extra virgin olive oil
• 50 g unsalted butter
• 1 large onion, very thinly sliced
• ¼ Savoy cabbage, white centre only, finely shredded
• rock salt
• salt flakes and freshly ground white pepper
• 50 ml extra virgin olive oil, plus extra for drizzling
• ¼ cup (60 ml) extra virgin olive oil