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Cheesy Topped Fish

This recipe for Cheesy Topped Fish comes from Seafish - www.seafish.org

Seafish Established 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 UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Cheesy Topped Fish

4 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

How to make Cheesy Topped Fish

  • Place the fillets onto a greased grill pan. Season and dot with butter or margarine.
  • Grill under a moderate heat for 5 minutes. Meanwhile mix the fromage frais, mustard, spring onions and cheese together in a small bowl.
  • Arrange the tomato slices over the fish. Spoon and spread the fromage frais mixture over.
  • Return to the grill and continue to cook for a further 8-10 minutes until the fish is cooked and the cheese mixture golden brown.
  • Serve with a mixed salad and crusty French bread.

Serves 4

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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