Monkfish with Parma Ham and Pesto

Preheat the oven to 200°C (Gas Mark 6). Tip a good dollop – about one tablespoon - of pesto on to a saucer, then use the back of a spoon to spread a light layer of pesto over the top of each monkfish fillet (sounds like a faff, but tipping the pesto on to a saucer first will stop you accidentally putting the spoon back into the pesto jar after it has touched the raw fish).
Next, carefully wrap sheets of Parma Ham around each fillet, trying not to overlap them too much, then sit the fillets on a baking tray and put them into the hot oven for about 25 minutes; the fish will become white and opaque when cooked, and should flake easily.
Carefully cut each monkfish fillet into thick slices, then put one fillet on each plate with the salad leaves and serve straight away.