Prosciutto & pesto fish gratin

Prosciutto & pesto fish gratin

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(69 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


  • 4 chunky white fish fillets
  • 4 slices prosciutto



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

  • 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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Eleanor McCabe's picture
Eleanor McCabe
26th Feb, 2020
Love this dish so much, usually have it with buttered green beans and garlic bread
12th Apr, 2019
Delicious dish. So easy and looks and tastes impressive
CJ Ted fred
17th Jan, 2019
I made this recipe yesterday and my husband said that he would have happily paid for it in the restaurant. I didn't use pine nuts or parmesan cheese and added the pesto mixed with the creme fraiche at the very end just to warm through as other people said it had split. I really like fish but I'm sometimes disappointed but this recipe was fantastic.
Efg. Chappers
21st Mar, 2018
This was delicious! I added spinach and cherry tomatoes and served with peas and crusty bread, we all enjoyed it including my 2 year old daughter :)
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!
Mazi's picture
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!


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spindoctor's picture
22nd Feb, 2018
The people who had sauce splitting ether cooked the recipe at too high a temp or used low-fat crème fraîche. When a recipe mentions crème fraîche and does not state a low-fat version the recipe will require a full-fat version or a half fat. The fat is needed to bind the sauce. Don't forget Pesto has an oil base so that will cause the sauce to split unless you are VERY careful. Don't overdo the amount of pesto used.
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