1 x 225g fillet white fish skinned cod/haddock, black pepper, 20g butter, 25g gruyere/edam or cheddar cheese finely grated. 2 tsp milk
Season the fish with pepper, dot with half the butter and grill one side 3-4 mins. Meanwhile make the topping cream together the remaining butter/ cheese and milk in a bowl. Turn the fish over and spread the topping on the uncooked side and grill 6-8 mins until fish flakes with a fork easily
