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Cheesy Topped Fish Serves 4

  • Ingredients:

  • 4 170g (6 oz) haddock fillets, defrosted, skinned
  • salt and freshly milled black pepper
  • 15g (half an oz) butter or margarine
  • 85g (3 oz) plain fromage frais
  • 0.5 5ml spoon (half a teasp) wholegrain mustard
  • 4 spring onions, finely chopped
  • 55g (2 oz) grated double Gloucester cheese
  • 4 small tomatoes, thinly sliced
  • watercress, to garnish


  1. Place the fillets onto a greased grill pan.   Season and dot with butter or margarine.
  2. Grill under a moderate heat for 5 minutes.  Meanwhile mix the fromage frais, mustard, spring onions and cheese together in a small bowl.
  3. Arrange the tomato slices over the fish.  Spoon and spread the fromage frais mixture over.
  4. 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.
  5. Serve with a mixed salad and crusty French bread.

Recipe kindly donated by The Seafish Industry