Quick cheesy fish dish

Arlene Thompson. INLT-11-11-10 600-CON
Arlene Thompson. INLT-11-11-10 600-CON

I love trying different cheeses, and a Swiss gruyere is a firm favourite: with a whole milk flavour, nutty tones and fruit notes it is perfect for cooking. Try this surprisingly quick fish dish, served with an amazing combo of mushrooms, spinach, cream and of course gruyere cheese!!

Cod with melting Gruyere and Mushrooms

Serves 4

4 cod fillets, skinned

Salt and pepper

Flour for dusting

Olive oil for cooking

50 g butter

225g chestnut mushrooms, sliced

400g baby spinach

100g grated gruyere cheese

6 tablespoons double cream

Dry the cod fillets, season with salt and pepper and lightly dust each in flour.

Heat the olive oil in a non stick frying pan and once hot, fry the cod fillets, skin side, down for several minutes until golden brown. Turn them over and fry for several more minutes until just cooked through.

Meanwhile, melt the butter in a large pan and fry the mushrooms until tender. Add the spinach leaves, season and stir until spinach leaves begin to wilt.

Preheat the grill. Mix the grated gruyere with the cream and spoon on top of the cod fillets.

Place under a grill until cheese is golden and melting

Serve the cod on top of the mushroom and spinach. Delicious!