Baked Pollock with Potatoes and Cucumber
Scrub potatoes and cook for 20-25 minutes in salted water. Drain, peel and cut into slices. Rinse cucumber, slice and pat dry well. Rinse herbs, shake dry and chop.
Butter baking pan with 1 tablespoon of butter. Layer with potato and cucumber slices, sprinkle with herbs and season with salt and pepper. Pour broth over.
Rinse and pat dry fish fillet, cut into 4 portions and season lightly with salt and pepper, then brush with mustard. Place on potato and cucumber layer and sprinkle with cheese and butter flakes. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F) for about 20-25 minutes. Remove from the oven and serve.