Prosciutto-wrapped haddock on butter bean mash

Instructions

Sprinkle black pepper over the haddock fillets to season. Lay out 2 slices of prosciutto, top with the tomatoes and one haddock fillet then spread the top of the fish with the pesto. Wrap the prosciutto around the fish. Repeat to make 2 fish parcels.

Heat 1 tbsp olive oil in a large frying pan and cook the parcels for 2-3 minutes on both sides, until the fish is cooked through and opaque. While they're cooking, put the butter beans in a small pan, add the garlic and pour in the vegetable stock.

Bubble over a medium heat for 5 minutes, then mix in a food processor with the remaining olive oil.

Season and spoon between plates. Place the haddock on top and finish with a drizzle of fresh pesto. Serve with a handful fresh basil leaves

With thanks to Delicious Magazine