Place two sage leaves on top of each piece of halibut, season with a little black pepper, then wrap each fish fillet in two slices of Parma Ham.
Heat the butter and olive oil in a large frying pan. Add the Parma-wrapped fillets and cook them over a medium-high heat for 2 minutes on each side.
Pour in the Marsala and add the stock. Turn the heat to low, then simmer gently for about 5 minutes to reduce the liquid, turning the fish fillets once.
Meanwhile, cook the green beans in lightly salted boiling water until just tender – about 4 or 5 minutes.
Serve the fish with the green beans, spooning the reduced sauce over the halibut.
Cook’s tip: Buttered new potatoes go brilliantly with this recipe, so put some on to cook before you prepare the fish.
• 8 fresh sage leaves
• 4 x 100-150g (4-6oz) fillets wild Alaska halibut
• 8 slices Parma Ham
• 25g (1oz) butter
• 1 tbsp olive oil
• 6 tbsp Marsala
• 4 tbsp vegetable stock
• Freshly ground black pepper
• Fine green beans, to serve