prosciutto pesto fish gratin

• 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

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.