Season the fish all over, then wrap each fillet in a slice of ham. Put into a large baking dish. Dot the crme frache 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 crme frache 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.
