Prosciutto & pesto fish gratin

Contains pork – recipe is for non-Muslims only
Give white fish fillets a creamy makeover with this quick and flavour-packed recipe

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 406
  • fat 29g
  • saturates 16g
  • carbs 2g
  • sugars 1g
  • fibre 0g
  • protein 34g
  • salt 0.82g


  • 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


Creamy pesto chicken
Wrap the ham around 4 skinless, boneless chicken breasts, then follow the recipe as before, baking for 20-25 mins until the chicken is cooked through.


  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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