Cheese & Onion Rarebit Topped Fish

This isn’t very glamorous and my pictures aren’t the best but I wanted to put a quick post up about this nice and easy weeknight supper from BBC Good Food. I don’t have any kids of my own but I’m sure this is a good one for getting them to eat fish.

The original recipe calls for pollack but I used a couple of Basa fillets. You can buy them frozen (I get mine from Aldi) and keep them in the freezer for midweek meals. Its not the most flavourful of fish but works well in saucy dishes such as curry, or when topped with something like this.


You can find the original recipe on the BBC Good Food website but here it is again, cut down for 2:

Ingredients:

  • 2 large potatoes cut into wedge
  • drizzle olive oil
  • 2 sprigs of fresh thyme (or dried if you don’t have any)
  • 25g grated cheese – I used a mix of mature cheddar and parmesan
  • 50g cream cheese or creme fraiche
  • 1 tsp dijon mustard
  • 1 tbsp fresh breadcrumbs
  • 2 white fish fillets.
  • 1 tbsp onion chutney

Method:

  • Preheat the oven to 200c/180fan/ gas mark 6. Toss the potato wedges with olive oil, thyme and sea salt and bake for 25 mins.
  • Mix together the grated cheese, creme fraiche/ cream cheese, mustard and breadcrumbs.
  • Either push the wedges to the side and put the fish in the middle of the tray or use a second tray for the fish. Spread the onion chutney over the fish and top with the cheesy mix.
  • Season with salt and pepper and then bake for 15 minutes or until fish is cooked through and the wedges are golden and slightly crispy.
  • Serve with salad or vegetables.

I used British Provenance caramelised onion chutney for this and it was absolutely beautiful. You’ve probably heard me wax lyrical about British Provenance before but they really are great products. Made by¬†Atkin and Potts, you can find their sauces in delis and farm shops but not in the main supermarkets. If I ever see them, I stock up – and you should too!

British Provenance Onion Chutney

 

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