Prosciutto & pesto fish gratin
Give white fish fillets a creamy makeover with this quick and flavour-packed recipe
- Prep: 5 mins
Cook: 15 mins
- Serves 4
- Easy
Ingredients
- 4 chunky white fish fillets
- 4 slices prosciutto
- 200g pot crème fraîche
- 3 tbsp basil pesto
- 25g parmesan, finely grated
- 1 tbsp pine nuts
- good crusty bread, to serve
Creamy pesto chicken
Wrap the ham around 4 skinless,
boneless chicken breasts, then follow
the recipe as before, baking for 20-25 mins
until the chicken is cooked through.
Method
-
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.
-
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.
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