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Ingredients 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
Serves 4 NUTRITIONAL CALORIES PER PORTION (APPROX): 256 Kilocalories;
38g Protein; 11g Fat; 3g Carbohydrate; 0g Fibre.
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Method
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. |
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Cheesy Topped Fish
