Cheese and Onion Rarebit-Topped Pollack with Potato
This delicious dish features tender pollack fillets topped with a rich cheese and onion sauce, served alongside perfectly cooked new potatoes. It’s a comforting meal that’s easy to prepare and sure to please.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 skinless pollack fillets (about 150g each)
- 400g new potatoes, halved if large
- 150ml milk
- 150g mature cheddar, grated
- 1 tbsp olive oil
- 2 tbsp plain flour
- 1 onion, finely chopped
- 1 tsp English mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp chopped parsley (optional, for garnish)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 200°C (180°C fan).
- Boil the new potatoes in salted water until tender, then drain and set aside.
- Heat olive oil in a pan over medium heat. Sauté the finely chopped onion until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute. Gradually whisk in the milk, stirring until smooth and thickened. Remove from heat and stir in the grated cheddar, mustard, Worcestershire sauce, salt, and pepper until the cheese is melted and the mixture is smooth.
- Place pollack fillets on a baking tray lined with parchment paper. Season with salt and pepper. Spoon the cheese and onion mixture evenly over each fillet.
- Arrange the cooked potatoes around the fillets on the baking tray.
- Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the cheese topping is golden and bubbling.
- If using, sprinkle with chopped parsley before serving.
Nutrition
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg