Preheat the oven to 190°C (gas mark 5)
Lay 2 overlapped slices of Parma ham on a board and place a fillet on top, skinned side up
Combine the breadcrumbs with the hazelnuts, coriander, eggs and a little pepper
Spread ¼ of this mixture on top of the fish, pressing it over evenly
Carefully roll up the fish and ham, and repeat with the other fillets
Arrange the rolls in a lightly greased ovenproof dish and pour the wine over
Using 15 g (½ oz) of the butter put a dab on top of each roll. Cover tightly with foil and bake for 20–25 minutes or until the fish will flake easily.
Serve the fish, cut into slices, with asparagus and potatoes