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.