Prosciutto & pesto fish gratin

Prosciutto & pesto fish gratin

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(39 ratings)

Prep: 5 mins Cook: 15 mins


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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  • 4 chunky white fish fillets
  • 4 slices prosciutto



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

  • 200g pot crème fraîche
  • 3 tbsp basil pesto



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

  • 25g parmesan, finely grated



    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


  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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16th Nov, 2017
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
4th May, 2017
Delicious. Followed the recipe exactly. Will definitely have again.
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.
11th Jan, 2017
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.
3rd Jan, 2017
This is a top recipe, easy, delicious and impressive .....everyone loves it!
15th Jan, 2015
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!
13th Nov, 2014
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.
24th Oct, 2014
A tasty quick meal ideal for mid week
18th Sep, 2014
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!
3rd May, 2014
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.


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