Cheese & onion rarebit-topped pollock with potato wedges

• medium potatoes↗3

  cut into wedges

• olive oil↗1 tbsp tbsp
• thyme↗3

  sprigs, leaves picked and chopped

• mature cheddar↗50g g

  grated

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

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

• onion↗ tbsp

  chutney

• salad

  to serve (optional)

Step-by-step instructions

1. 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.

2. 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.

3. 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.