Haddock wrapped in parma ham with green pesto and asparagus
4 haddock pieces about 120g to 150g each
8 strips of Parma ham
12 asparagus tips
Oil for cooking the fish
4 tbsps green pesto
Salt and pepper to taste
An optional garnish of pea shoots
Wrap 2 pieces of the Parma ham around the middle of each piece of fish (they can be over lapping).
Heat a heavy bottomed pan and add some oil.
Place the fillets on the pan two at a time, to ensure even crispy ham and cook for three minutes on each side flipping with a fish slice. Remove them from the pan and place in a pre-warmed oven on a low setting. Repeat with the remaining two fillets adding in the asparagus to the pan for the last three minutes of cooking.
Arrange all the cooked fillets and the asparagus in a serving dish, drizzle the pesto over the top and add your garnish. Serve immediately.