Cheese & Onion Rarebit-topped Pollack With Potato Wedges
Delight your taste buds with this flavorful and comforting fish and potato bake. Soft and creamy cheddar-mustard topping perfectly complements tender pollack fillets, creating a mouthwatering dish that is as satisfying as it is easy to make. Let the aroma of thyme-infused potato wedges waft through your kitchen as this dish bakes to golden perfection. Serve this dish with a side of fresh salad for a well-rounded meal that will surely become a favorite at your dinner table.
— Constant Cookbook
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 breadcrumbs
- 1 tbsp Dijon mustard
- 4 pollack fillets (about 175g each), or another sustainable white fish
- 2 tbsp onion chutney
- salad , to serve (optional)
Instructions
- 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.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 456 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 1.4 milligram of sodium
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