Cheese & onion rarebit-topped pollock with potato wedges
- Preparation and cooking time
- Serves 4
Top sustainable white fish with a mustardy cheese mix and onion chutney, then serve with chunky chips
- 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.