Prosciutto & pesto fish gratin

Ingredients

• 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

  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.
  3. Source: bbcgoodfood.com