Prosciutto Pesto Fish Gratin Recipes

PROSCIUTTO AND PESTO PANINI

Prosciutto and Pesto Panini image

This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 8

Ingredients

One 10-ounce loaf ciabatta, halved horizontally and soft interior removed
1/3 cup Pesto for Prosciutto Panini
Extra-virgin olive oil
1/3 pound Prosciutto de Parma, thinly sliced
Tapenade for Prosciutto and Pesto Panini, optional
1/4 pound fontina cheese, thinly sliced
1/2 cup baby arugula or basil, optional
Coarse salt and freshly ground pepper

Steps:

Preheat a grill pan over medium-high heat or a panini press.
Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
Cut sandwich into quarters. Serve immediately.

PROSCIUTTO & PESTO FISH GRATIN

Prosciutto & pesto fish gratin image

Give white fish fillets a creamy makeover with this quick and flavour-packed recipe

Provided by Good Food team

Categories Dinner, Main course

Time 20m

Number Of Ingredients 7

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

Steps:

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.
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.

Nutrition Facts : Calories 406 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 34 grams protein, Sodium 0.82 milligram of sodium

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