Preheat the oven to 200°C.
Grind capers, garlic, and olive oil in a mortar and pestle to create a paste.
Space the prosciutto slices evenly on a clean work surface.
Place a fish fillet on each slice, brush with paste, add parsley, and season.
Roll the fillets in the prosciutto and secure with a chive.
Bake on a lined tray for 10-15 minutes until the fish is cooked.
Fry bay leaves, shallot, garlic, and parsley in olive oil for seven minutes.
Whisk wine with cornflour, add to the pan, and simmer until thickened.
Pour the sauce over the fish fillets and serve with boiled potatoes.