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Prosciutto & pesto fish gratin

Prosciutto & pesto fish gratin

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(32 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
Give white fish fillets a creamy makeover with this quick and flavour-packed recipe

Nutrition and extra info

Nutrition per serving

  • kcalories406
  • fat29g
  • saturates16g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein34g
  • salt0.82g
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Ingredients

  • 4 chunky white fish fillets
  • 4 slices prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 200g pot crème fraîche
  • 3 tbsp basil pesto

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 25g Parmesan, finely grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tbsp pine nuts
  • good crusty bread, to serve

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Method

  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.

  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.

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Comments (27)

Mazi's picture
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This recipe is amazing, cooked it for family members and they said it was like something you would pay top dolla for in a restaurant. Follow the instructions and you won't be disappointed.....( also you could add chilli to give it an extra mmmmmpphh!

Denise0086's picture
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Tasty and looked good! Easy! served with peas and new pots. Used low fat creme fraiche ( and half quantity fish) and kept oven at 180 and no curdling. As per comment, not too much ham or the fish does not cook. used a jar of pesto. need shallow dish or the sauce swamps the fish. will do again.

lizzafezza's picture
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A tasty quick meal ideal for mid week

squigette's picture
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Love this. Don't even always bother with the ham and pine nuts and is still very tasty. Agree that the sauce doesn't look that appealing but don't let that put you off!

tillyfloss80's picture
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It's amazing how DELICIOUS this recipe is with so few ingredients!
I've made this twice now, once with chicken and just last night with monkfish, both times with homemade pesto. Must admit I prefer it with chicken, I did find that the monkfish released a lot of liquid so the sauce was quite runny.
I tried the tip about adding the creme fraiche later and turning the oven down but it still curdled, please don't let this put you off, it still tastes amazing.

janie2go's picture
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Really really simple to do. My sauce curdled/split too which I only found out after reading peoples comments is a common problem so I have to say the overall look was disappointing but the taste won hands down! Definitely will do again, my husband loved it!

jillbrain's picture

Really good. My sauce split, but I rescued it by adding some corn flour, mixed with a little water, and stirring over some heat till it thickened. This was delicious with the pesto and crème fraiche in it.

rachsgoodfood's picture
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Really easy and yummy yes the sauce splits a bit but the flavours are really good. I put a few tomatoes on the vine in the dish with the fish to roast and it worked well. Will definitely have again.

elohmeier's picture

Great. I have done this 3 times now, always cooking at 180 and the sauce has never separated

emsmith's picture
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Thanks to the comments posted above I added the creme fraiche ten minutes from the end and turned the oven down slightly at the same time so didn't experience any curdling. I can also strongly recommend using monkfish tails. Lovely!

francamichienzi's picture

I liked this recipe very much and I really recommend to make your own fresh pesto, it really combines well with the creme fraiche.

supaluc's picture
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I really liked the idea of this dsh and was prepared for it to curdle, which it defnately did. It was a very tasty but very rich and for some reason i fonnd it extremely salty. I would make again but perhaps use a home made pesto/ less of it.

We served with some simple mash an peas to cut through the rich flavour.

claytonjs's picture
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Tried this and we were all blown away by how fantastic it tastes. I use homemade pesto - haven't tried it with bottled stuff so can't comment on that. I serve it with wedges, but have to remember to not cook them in the oven at the same time or else the moisture from the wedges prevents this dish from crisping up properly. It also works well with smoked haddock.

patlim's picture
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Works wonderfully with chicken too!

joanna1972's picture
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Really liked this recipe, didn't change a thing and it worked perfectly. So very simple and quick!

amyndaz's picture
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I liked this recipe. I didn't have any creme fraiche so i thought i could substitute it with philadelphia - would not recommend. Also, don't wrap too much Parma ham round the fish as it won't cook.

Had a second attempt and this time it was lovely.

deb007's picture
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I really like this recipe, easy and tasty, good combo in my book!

vanhetwolske's picture
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Very nice dish for so little time on preparation. Will definitely do again, and maybe try with greek yogurt for a healthier option. Served with new potatoes and broccoli rather than bread. Sauce didn't curdle, but expect it might with the yogurt.

Frantic Flapjack's picture
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This was a very quick and easy dish to make midweek and tasted lovely. I used red pesto sauce which wasn't quite as strong tasting as the green pesto.

eleanormayo's picture
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I agree with the other comments that this curdles, but still tastes delish!

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