Prosciutto & pesto fish gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 chunky white fishfillets
- 4 slices prosciutto
- 200g pot crème fraîche
- 3 tbsp basilpesto
- 25g parmesanfinely grated
- 1 tbsp pine nuts
- good crusty breadto serve
Nutrition: per serving
- kcal406
- fat29g
- saturates16g
- carbs2g
- sugars1g
- fibre0g
- protein34g
- salt0.82glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Season the fish all over, then wrap each fillet in a slice of ham. Put into a large baking dish. Dot the crème fraîche between the fillets and over the exposed ends of the fish. Dot the pesto around the fish, too. Scatter with the cheese.
step 2
Bake the fish for 15-20 mins, adding the pine nuts halfway through, until the crème fraîche has made a sauce around the fish, and the cheese and ham are turning golden. Serve with plenty of crusty bread to mop up the sauce.
