- 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
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.
Creamy pesto chickenWrap the ham around 4 skinless, boneless chicken breasts, then follow the recipe as before, baking for 20-25 mins until the chicken is cooked through.