Preparation time: 10 mins
Cooking time: 10 mins
Serves 4

1/4 cup toasted slivered almonds
2 garlic cloves, chopped
1 bunch basil, leaves only
1 bunch mint, leaves only
1/3 cup extra virgin olive oil
8 slices prosciutto
4 x 800g blue-eye cod
fillets
Olive oil spray,
for greasing

1 Put almonds, garlic, basil and mint in a food processor; process until fine. Drizzle in oil; process until well combined. Put in a bowl, cover and set aside.

2 Overlap 2 slices prosciutto on a clean surface. Sit a cod fillet at one end and roll up. Spray a chargrill pan with oil and put over a medium-high heat. Spray prosciutto-wrapped cod with oil and chargrill for 3-4 minutes on each side or until cod is cooked through. Repeat with remaining prosciutto and cod. Serve with almond mixture.

Photo by Chris L Jones