Prosciutto & pesto fish gratin

Contains pork – recipe is for non-Muslims only
Give white fish fillets a creamy makeover with this quick and flavour-packed recipe

Prep:5 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 406
fat 29g
saturates 16g
carbs 2g
sugars 1g
fibre 0g
protein 34g
salt 0.82g

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

Tip

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.