Presoak 4 wooden skewers in warm water. Wrap each piece of monkfish in a slice of Parma ham. Thread these on to skewers, alternating with tomatoes and pieces of yellow pepper. Brush the kebabs with the oil and cook under a preheated hot grill for 3—4 minutes. Turn the skewers over and cook for a further 3 minutes until cooked through.
Put the beans in a nonstick saucepan and cook, stirring, over low heat for 4—5 minutes or until hot. Stir in the pesto.
Spoon the beans on to 4 plates, top with the kebabs and serve immediately.