Prosciutto & pesto fish gratin

Prosciutto & pesto fish gratin

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(39 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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janie2go
6th Apr, 2014
5.05
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
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.
rachsgoodfood
27th Mar, 2013
5.05
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
6th Sep, 2012
Great. I have done this 3 times now, always cooking at 180 and the sauce has never separated
emsmith
22nd Aug, 2012
5.05
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
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
supaluc
21st Jun, 2012
4.05
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.
JaneTheThorn
20th Jan, 2012
5.05
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
patlim
3rd Jan, 2012
5.05
Works wonderfully with chicken too!
joanna1972
9th Apr, 2011
5.05
Really liked this recipe, didn't change a thing and it worked perfectly. So very simple and quick!

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