Prosciutto and Pesto Ocean Perch Gratin

Course Main Dish
Cuisine Seafood


  • 4 ocean perch fillets
  • 4 slices prosciutto
  • 3/4 cup pot crème fraîche
  • 3 tbsp basil pesto
  • 1/4 cup parmesan finely grated
  • 1 tbsp pine nuts
  • good crusty bread to serve


  • Heat oven to 400F. Season the fish all over, then wrap each fillet in a slice of prosciutto. 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.
  • 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 prosciutto are turning golden. Serve with plenty of crusty bread to mop up the sauce.
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