recipe for Cheesy Topped Fish comes from Seafish - www.seafish.org
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Cheesy Topped Fish
x 170g (6 oz) chunky haddock or coley fillets, skinned
salt and black pepper
15g (half an oz) butter or margarine
85g (3 oz) plain fromage frais
0.5 x 5ml spoon (half a teaspoon) wholegrain mustard
4 spring onions, finely chopped
55g (2 oz) grated double Gloucester cheese
4 small tomatoes, thinly sliced
watercress, to garnish
to make Cheesy Topped Fish
the fillets onto a greased grill pan. Season and dot
with butter or margarine.
under a moderate heat for 5 minutes. Meanwhile mix
the fromage frais, mustard, spring onions and cheese
together in a small bowl.
the tomato slices over the fish. Spoon and spread
the fromage frais mixture over.
to the grill and continue to cook for a further 8-10
minutes until the fish is cooked and the cheese mixture
with a mixed salad and crusty French bread.
with the permission of Seafish - www.seafish.org