Serves 4
Cobia fish
Toss cobia, finger lime caviar, oil and the salt flakes in a bowl. Cover and chill until required.
Roasted chillies
Preheat the oven to 180°C. Grease a baking tray and line with baking paper. Spread banana chillies and habaneros, cut side up, on the prepared tray. Scatter with thyme and garlic. Drizzle with 30ml vinegar and 40ml oil. Cover with foil and roast for 1 hour or until tender. Set aside until cool enough to handle. Wearing disposable gloves, use a filleting knife to carefully remove skin from chillies. It is ok if the flesh breaks. Try to reserve roasting juices in a bowl. Finely chop the chilli flesh mixture then add to the roasting juices. Stir through the salt flakes, the remaining 30ml vinegar and 40ml oil. Set aside to cool slightly.
Herb salad
Gently toss the basil, chervil, chives and parsley in a bowl with lime juice and oil.
To serve
Divide cobia mixture among serving plates. Drizzle with roasted chillies. Scatter with toasted almonds and place the herb salad. Drape prosciutto near herb salad and serve.
