Spread the Parma ham on the work surface. Place the fillet on the edge of the slice and wrap carefully. We don't salt the fish because it will get saltiness from the Parma ham. Place the wrapped portions carefully in a bag, drizzle with olive oil and seal. We cook using the sous-vide method. Set the program in the convection oven and let the fish heat process for 45 minutes. Before serving, we recommend frying the portion in a pan or grilling it in a convection oven.