Roast trout with spinach, sage & prosciutto

INGREDIENTS

• 8 x 120 g trout fillets, from
• , ask your fishmonger, skin on, scaled and pinboned
• 75 g ground almonds
• 2 handfuls dried apricots, chopped
• 2 large sprigs fresh sage, leaves picked
• olive oil
• 1 clove garlic, crushed
• 600 g spinach
• fresh nutmeg, grated
• 410 g tinned cannellini beans, drained
• 410 g tinned chickpeas, drained
• 4 large slices quality prosciutto