Serves: 2 Prep: 10 mins Cook: 15min

100g mature cheddar

10g flat-leaf parsley

200ml full-fat creme fraiche or thick cream

2 fillets pollack

Flour for dusting

3tblsp olive oil

1 lemon

Grate cheese. Set aside 4 good sprigs of parsley, discarding stalk. Finely chop rest of parsley leaves. Pat fish dry with kitchen paper, dust with flour, shake away excess. Heat oil in a frying pan and lay out fish. Cook, pressing down with a fish slice, for 2min, then lift corner and check that it is nicely browned. Turn and repeat. Turn again and reduce heat. Continue for another 2min until just cooked through. Transfer to warmed plates. Dip reserved parsley in flour, shake dry and quickly fry in the oil. Rest on kitchen paper to drain and crisp. While fish cooks, heat cream in a small pan, then stir in cheese until melted. Season with salt and pepper. Stir in chopped parsley and transfer to a small jug. Serve fish with parsley, a lemon wedge, sauce in a jug and boiled potatoes on the side.

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