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.
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.
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.