Kim's Kitchen

3 medium potatoes cut into wedges
1 tbsp olive oil
3 thyme sprigs, leaves picked and chopped
50g mature cheddar grated
100g cream cheese
2 tbsp fresh breadcrumb
1 tbsp Dijon mustard
4 pollock fillets (about 175g each), or another sustainable white fish
2 tbsp onion chutney
salad to serve (optional)

Heat oven to 200C/180C fan/gas 6. Put the potato wedges, olive oil and thyme in a large baking tray, season and toss everything well to coat. Bake for 25 mins.

Mash together the cheddar, cream cheese, breadcrumbs and mustard in a bowl. Remove the tray from the oven and push the wedges to the edges. Put the pollock fillets in the centre and season well, then top each fillet with a dollop of chutney, followed by the cheese mix.

Return the tray to the oven for 15 mins until the fish is cooked through and the topping is bubbling and golden. Serve the fish and wedges with salad, if you like.

kcal 456
fat 21g
saturates 11g
carbs 30g
sugars 3g
fibre 3g
protein 36g
salt 1.4g