Prosciutto & pesto fish gratin

Prosciutto & pesto fish gratin

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(42 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

  • kcal406
  • fat29g
  • saturates16g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein34g
  • salt0.82g
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Ingredients

  • 4 chunky white fish fillets
  • 4 slices prosciutto
    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

    Basil

    ba-zil

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

  • 25g parmesan, finely grated
    Parmesan

    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

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, questions and tips

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Efg. Chappers
21st Mar, 2018
5.05
This was delicious! I added spinach and cherry tomatoes and served with peas and crusty bread, we all enjoyed it including my 2 year old daughter :)
Pugdisco
16th Nov, 2017
5.05
So tasty, definitely try it! I added a few handfuls of peas and some spinach halfway through to up the veggie content and it was pretty, pretty good
Misty51
4th May, 2017
5.05
Delicious. Followed the recipe exactly. Will definitely have again.
Twinklebum99
15th Mar, 2017
Used reduced fat creme fraiche & pesto. Left off the pine nuts and added cherry tomatoes. Used Basa fillets as that's what we had. Really tasty dinner and will definitely make it again as so easy.
traveller2010
11th Jan, 2017
3.8
Nice recipe. I didn't have creme fraiche but had soured cream so used that instead. I used about 4 tbsp of it - I think 200g would be far too much, even for creme fraiche. It still made a nice sauce, but did split a little. I served with new potatoes and broccoli - really nice.
jovers
3rd Jan, 2017
5.05
This is a top recipe, easy, delicious and impressive .....everyone loves it!
Mazi
15th Jan, 2015
5.05
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
13th Nov, 2014
3.8
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
24th Oct, 2014
3.8
A tasty quick meal ideal for mid week
squigette
18th Sep, 2014
5.05
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!

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spindoctor's picture
spindoctor
22nd Feb, 2018
The people who had sauce splitting ether cooked the recipe at too high a temp or used low-fat crème fraîche. When a recipe mentions crème fraîche and does not state a low-fat version the recipe will require a full-fat version or a half fat. The fat is needed to bind the sauce. Don't forget Pesto has an oil base so that will cause the sauce to split unless you are VERY careful. Don't overdo the amount of pesto used.