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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6th Apr, 2014
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!
26th Nov, 2013
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.
27th Mar, 2013
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.
6th Sep, 2012
Great. I have done this 3 times now, always cooking at 180 and the sauce has never separated
22nd Aug, 2012
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!
21st Jun, 2012
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
21st Jun, 2012
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.
20th Jan, 2012
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
3rd Jan, 2012
Works wonderfully with chicken too!
9th Apr, 2011
Really liked this recipe, didn't change a thing and it worked perfectly. So very simple and quick!


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