The garlicky bread "stuffing" beneath the prosciutto protects the fish from overcooking. Serve with buttered cabbage and a scoop or more of mashed potato.
6 tbsp soft, fresh breadcrumbs
2 anchovies, chopped
1 garlic clove, crushed
1 tbsp salted capers, rinsed
1 tbsp finely grated lemon rind
2 tbsp finely chopped parsley
2 tbsp extra virgin olive oil
1 tbsp Dijon mustard
800g boneless, skinless fillet of fish (such as blue eye, bass, grouper, pink ling)
8 slices prosciutto
200ml wine or water
500g savoy cabbage
1 tbsp butter
1 tsp caraway seeds
sea salt and pepper
1 lemon, cut into wedges
Heat oven to 220C. Mix breadcrumbs, anchovies, garlic, capers, lemon rind and parsley in a bowl. Add olive oil and squish with your hands to a soft, mushy paste. Spread mustard over top of fish and season well. Cover with herb stuffing, patting it into the mustard so it adheres.
Cover fish crosswise with slightly overlapping slices of prosciutto, tucking in ends. Place in a baking tray lined with baking paper, add wine or water, and bake for 40-45 minutes until fish is cooked through and prosciutto is crisp (cover with foil if crisping too early).
In the meantime, cut cabbage into wedges, cut out and discard any core, and finely shred. Cook in simmering salted water for 10 minutes or until just tender, drain well and toss with butter and caraway seeds, salt and pepper.
Cut fish crosswise into four or more slices and serve with buttered cabbage and lemon wedges.
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