Cheese & onion rarebit-topped pollock with potato wedges
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 3 medium potatoescut into wedges
- 1 tbsp olive oil
- 3 thymesprigs, leaves picked and chopped
- 50g mature cheddargrated
- 100g cream cheese
- 2 tbsp fresh breadcrumb
- 1 tbsp Dijon mustard
- 4 pollockfillets (about 175g each), or another sustainable white fish
- 2 tbsp onionchutney
- saladto serve (optional)
Nutrition: per serving
- kcal456
- fat21g
- saturates11g
- carbs30g
- sugars3g
- fibre3g
- protein36g
- salt1.4glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the potato wedges, olive oil and thyme in a large baking tray, season and toss everything well to coat. Bake for 25 mins.
step 2
Mash together the cheddar, cream cheese, breadcrumbs and mustard in a bowl. Remove the tray from the oven and push the wedges to the edges. Put the pollock fillets in the centre and season well, then top each fillet with a dollop of chutney, followed by the cheese mix.
step 3
Return the tray to the oven for 15 mins until the fish is cooked through and the topping is bubbling and golden. Serve the fish and wedges with salad, if you like.
