Cheesy Topped Fish Recipe

Cheesy Topped fish

4 x 170g (6oz) chunky haddock or coley fillets, fresh or defrosted, skinned

15g (1/2oz) butter or margarine

salt and pepper

85g (3oz) plain fromage frais

1/2 x 5ml spoon (1/2 teaspoon)

paprika (optional)

3 spring onions, finely chopped

55g (2 oz) Double Gloucester cheese, grated

2 small tomatoes, thinly sliced

Preheat the grill

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 in a small bowl mix together the fromage frais, paprika (if used), spring onions and cheese.

3.	Arrange the tomato sllces over the fish. Spoon and spread over the fromage frais mixture.

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.