-
1
Preheat the oven to 400.
-
2
In a small saucepan, boil the carrots in lightly salted water until just tender, about 2 minutes.
-
3
Drain and rinse under cold water until cool.
-
4
Set aside.
-
5
In a large skillet, heat 2 tablespoons of the oil.
-
6
Add the onion and saute over high heat until lightly browned, about 2 minutes.
-
7
Add the cabbage and toss to coat with oil.
-
8
Reduce the heat to moderate and cook, stirring occasionally, until softened, about 5 minutes.
-
9
Stir in the parsley and coriander and season with salt and pepper.
-
10
Keep warm over very low heat.
-
11
Pat the cod dry and place 2 whole sage leaves on top of each piece.
-
12
Wrap a slice of prosciutto around each piece of cod and secure it with a toothpick.
-
13
Lightly dust the cod with flour and pepper.
-
14
Heat the remaining 1 tablespoon oil in a large nonstick skillet.
-
15
Add the cod and cook over moderately high heat until browned and crisp, about 2 minutes per side.
-
16
Using a spatula, transfer the fish to a small baking sheet and roast in the oven for about 8 minutes, or until cooked through.
-
17
Meanwhile, set the skillet in which the fish was seared over high heat.
-
18
Add the wine, lemon juice and lemon zest and boil, scraping up any browned bits from the bottom of the pan, until only a few tablespoons remain, about 7 minutes.
-
19
Add the chicken stock, butter and the reserved cooked carrots and boil until reduced by half and thickened, about 5 minutes.
-
20
Add the minced sage and season with salt and pepper.
-
21
Reheat the cabbage if necessary.
-
22
Bring the sauce to a boil.
-
23
Mound the cabbage in the center of 6 warmed plates.
-
24
Set a piece of cod on the cabbage and discard the toothpicks.
-
25
Spoon the sauce over the cod and cabbage and serve.
