3 medium potatoes, cut into wedges
1 tbsp olive oil
3 thyme sprigs, leaves picked and chopped
50g/2oz mature cheddar, grated
100g/4oz cream cheese
2 tbsp fresh breadcrumbs
1 tbsp Dijon mustard
4 pollack fillets (about 175g/6oz each), or another sustainable white fish
2 tbsp onion chutney
salad, to serve (optional)
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 pollack 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.
456 kcals, protein 36g, carbs 30g, fat 21g, sat fat 11g, fibre 3g, sugar 3g, salt 1.4g