This a really simple recipe which yields a delicious result. I serve this dish with simple boiled potatoes or a dish of piquant beetroot.


The dish can be assembled uncooked hours ahead, put in the fridge and cooked later. It is ideal for a party and is a great way to feed a lot of people easily and without too much stress!

This quantity of topping will coat 6 main course portions of fish

  • Allow 175g of filleted and skinned fish per person
  • 225 g mature Irish cheddar cheese ( or gruyere), coarsely grated
  • 1 tablespoon Dijon mustard
  • 4 tablespoons cream


  1. Arrange the fish in a single layer in an ovenproof dish. Mix the cheese, mustard and cream together. It will form a thick paste and may seem unlikely but keep the faith as it works beautifully.
  2. Spread the cheesy paste evenly over the fish. At this point the dish can be refrigerated until later.
  3. Cook in a preheated oven, 180c, for about 20 minutes until the fish is cooked and the top is golden and bubbly.
  4. Garnish and serve.