Ingredients

The following ingredients have 4 Servings
  • 4 chunky white fish fillets
  • 4 slices prosciutto
  • 200g pot crème fraîche
  • 3 tbsp basil pesto
  • 25g parmesan , finely grated
  • 1 tbsp pine nuts
  • good crusty bread , to serve

Instruction

  • 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.