Prosciutto & pesto fish gratin

• chunky white fish4

  fillets

• slices prosciutto↗4
• crème fraîche↗200g g
• basil↗3 tbsp tbsp

  pesto

• parmesan↗25g g

  finely grated

• pine nuts↗1 tbsp tbsp
• good crusty bread

  to serve

Step-by-step instructions

1. 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. 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.