Prosciutto-Wrapped Cod with Lemony Almond Spinach

Today's lunch comes courtesy of the May 2007 issue of Everyday Food magazine. Wrapping the plain ol' cod fillet in prosciutto is an excellent way to add some flavour.

For the spinach I added my own touch of sliced almonds and a sprinkling of parmesan. A delicious lunch, and on a busy workday like this, probably the fastest I've ever made that involves cooking! 15 minutes total.

2 skinless cod fillets
2 thin slices prosciutto
2 tbsp olive oil
1 large bunch spinach, thick stems removed
1 lemon
a handful of almond slices (or any other nuts/raisins)
finely grated parmesan (optional)

Heat the broiler, with rack set 4 inches from heat. Season cod with salt and pepper. Wrap 1 slice prosciutto around each fillet. Rub with 1 tbsp oil and place on broiler proof baking sheet. Broil until prosciutto is browned and fish is opaque, about 12-14 minutes.

Meanwhile in a large skillet, heat remaining oil. Add as much spinach as will fit in skillet, season with salt and pepper. Cook, tossing and adding more spinach as there is room, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice and almond slices; toss to combine. Sprinkle with parmesan.

Serves 2.