Quick prosciutto haddock with butter bean mash

Method

1. Season the haddock fillets with black pepper. Lay out 2 slices prosciutto on a work surface, top with the tomatoes, then a haddock fillet and spread the top of the fish with the pesto. Wrap the prosciutto around the fish. Repeat to make 2 fish parcels.
2. Heat 1 tbsp olive oil in a large frying pan and cook the parcels for 2-3 minutes each side, until the fish is opaque and cooked through. Meanwhile put the butter beans in a small pan with the garlic and vegetable stock.
3. Bubble over a medium heat for 5 minutes, then blitz 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.