Ingredients

Method

• 400 g skinned and filleted white sustainable fish
• Sea salt and freshly ground black pepper, to taste
• Butter, for greasing
• Crushed roast potatoes, for serving
• For the topping, mix:
• 120 g local Gruyère cheese, grated
• 125 ml crème fraîche
• 1 t Dijon mustard

Method

Ingredients

1. Preheat the oven to 220°C.

2. Lightly season the fish and place in a greased shallow baking dish just big enough to take the fish.

3. Spread the topping over the fish. Bake for 12 minutes or until just cooked and starting to catch.

4. Serve with crushed roast potatoes.