Prosciutto & Pesto Fish Gratin
This recipe combines chunky white fish fillets with prosciutto, crème fraîche, basil pesto, Parmesan, and pine nuts for a delicious and comforting meal. Baked to perfection, the fish is enveloped in a creamy sauce, while the ham adds a salty kick and the cheese melts into golden perfection. Serve this dish with some crusty bread to soak up all the flavorful sauce.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 406 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 34 grams protein
- Sodium Content: 0.82 milligram of sodium
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