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Cheese & Rarebit-topped Fish with Potato Wedges |
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| Serves 4 |
Prep 20 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
3 medium potatoes, cut into wedges
1 tbsp olive oil
3 thyme sprigs, leaves picked and chopped
50g grated cheddar
100g quark or ricotta
2 tbsp fresh breadcrumbs
1 tbsp Dijon mustard
4 white fish fillets ( cod, Pollack, haddock)
2 tbsp onion or similar chutney
salad to serve
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Heat oven to 200C/ Fan 180 C/
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.
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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 fish fillets in the centre and top each fillet
with a dollop of chutney, followed by the cheese mix.
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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 baby carrots or salad.
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DAILY
DINNERS 
