Serves 4
Preparation time 5 minutes
Cooking time 15 minutes
2 tablespoons wholegrain mustard
3 tablespoons beer or milk
250 g (8 oz) Cheddar cheese, grated
2 tablespoons olive oil
4 pieces of cod fllet, about 200 g (7 oz) each, pin-boned
salt and pepper
Mix together the mustard, beer or milk and cheese in a small saucepan. Allow the cheese to melt over a low heat. Stir occasionally and do not allow the mixture to boil, as the cheese will curdle. Remove the pan from the heat and leave to cool and thicken.
Put the oil in a frying pan over a high heat. Season the fish with salt and pepper, then carefully place into the pan, skin side down. Pan-fry for 4–5 minutes until the skin is crispy, then turn the fish over and cook for a further minute on the other side until the fish is cooked through; be careful not to overcook.
Spread the cooled cheese sauce over the fish, and slide the pan under a preheated grill (keeping the handle away from the heat). Grill for a minute or so until the cheese sauce is bubbling and golden brown.
For wholegrain mustard & cream sauce, to serve as an accompaniment to the pan-fried cod instead of the rarebit topping, put 2 finely chopped shallots, 1 crushed garlic clove and a little olive oil in a small saucepan over a low heat. Gently sweat the shallots and garlic for a few minutes until soft and translucent. Pour in 100 ml (3½ fl oz) chicken stock and 200 ml (7 fl oz) double cream, and bring to the boil. Stir in 1 tablespoon wholegrain mustard and serve hot poured over the pan-fried cod.