Prosciutto Wrapped Codfish & Pesto Gratin

Prosciutto Wrapped Codfish & Pesto Gratin


4 6-8 oz. codfish portions
4 slices of prosciutto
8 oz. creme fraiche
4 tbs. basil pesto
3 tbs. grated parmesan cheese
1 1/2 tbs. pine nuts
8 ea. cherry tomatoes, halved
salt & pepper to taste
olive oil for the roasting pan



Heat oven to 400*. Oil a large baking dish and layer with the halved tomatoes. Season the fish all over, then wrap each fillet in a slice of ham. Place fish on top of tomatoes. 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 ham are turning golden. Serve with plenty of crusty bread to mop up the sauce.