Name: Cheese & onion rarebit-topped pollock with potato wedges
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 3 medium potatoes cut into wedges; 1 tbsp olive oil; 3 thyme sprigs, leaves picked and chopped; 50g mature cheddar grated; 100g cream cheese; 2 tbsp fresh breadcrumb; 1 tbsp Dijon mustard; 4 pollock fillets (about 175g each), or another sustainable white fish; 2 tbsp onion chutney; salad to serve (optional)

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Cheese & onion rarebit-topped pollock with potato wedges

Cheese & onion rarebit-topped pollock with potato wedges

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4 out of 5.5 ratingsRate

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Top sustainable white fish with a mustardy cheese mix and onion chutney, then serve with chunky chips

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Ingredients

Nutrition

Units:

MetricUS

3 medium potatoes

cut into wedges
1 tbsp olive oil
3 thyme

sprigs, leaves picked and chopped
50g mature cheddar

grated
100g cream cheese
2 tbsp fresh breadcrumb
1 tbsp Dijon mustard
4 pollock

fillets (about 175g each), or another sustainable white fish
2 tbsp onion

chutney
salad

to serve (optional)

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Nutrition: per serving

kcal456
fat21g
saturates11g
carbs30g
sugars3g
fibre3g
protein36g
salt1.4g

low

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.

Recipe from Good Food magazine, January 2013

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A star rating of 4 out of 5.5 ratings

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