Red Pesto, Prosciutto Hake Gratin



Serves 4



Preparation:  10 mins



Cooking Time:  15 - 20 minutes





This is a recipe I found in BBC Good Food and we chose to use frozen hake, which was absolutely perfect.  It can be found in the freezer section of most supermarkets, otherwise cod or any other white fish of your preference will do.



This is not only a really nice quick supper dish but you could easily serve this when entertaining and perfect served with baby new potatoes, asparagus and Chanterey carrots.







Ingredients



4 good sized fish fillets (we used frozen hake, de-frosted for this



Sea Salt



Sunflower Oil



Freshly ground black pepper



4 decent slices of prosciutto, you might need more



200g tub of Créme Frâiche



4 tablespoons of Red Pesto (see recipe) or you could buy a jar of ready made

Grated Parmesan Cheee



4 tablespoons pine nuts







AND THIS IS WHAT YOU DO......



1. Pre-heat the oven to 180 C Fan.
   
   
2. Season the fish fillets.
   
   
3. Wrap each fillet with a slice of prosciutto.
   
   
4. Take a large ovenproof dish and pour a little sunflower oil into the base to prevent the fish from sticking.
   
   
5. Place the wrapped fillets in the dish and put spoonfuls of the Créme Frâiche on to half of the fish and beside each fillet, I was quite generous with my servings.
   
   
6. Place a tablespoon of Red Pesto on top of each fish on top of the creme and, finally, sprinkle each fillet with grated Parmesan.
   
   
7. Bake the fish for 15 - 20 minutes adding the pine nuts after ten minuts, the pesto and creme should form a sauce and the nuts should be turning lightly golden.
   
   
8. Serve with baby new potatoes and baby veg.