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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
CREAMY PESTO CHICKEN

Wrap 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.

Recipe from Good Food magazine, October 2010

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A star rating of 4.2 out of 5.76 ratings
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