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Ingredients
Method
- 4 white fish fillets
- 4 slices of prosciutto
- 200g crème fraîche
- 3 tbsp green pesto
- 25g grated parmesan
- 1 tbsp pine nuts
- Preheat the oven to 200C. Season the fish and wrap each fillet in a slice of prosciutto. Place in a baking dish and dot with crème fraîche and pesto, then scatter with cheese and bake for 20 mins. Add the pine nuts halfway through the baking time, then serve with plenty of crusty bread.
15 mins
4 serving
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