4 baking potatoes, thinly sliced
200g Dorset Blue Vinney, crumbled
Place the potatoes in a saucepan of cold water and bring to the boil, simmer for approx. 4- 5 minutes until just tender. Drain well, taking care not to break the potato slices, allow to cool.
Season the fish, dip the skin side of the fish in flour and place on a lightly buttered baking tray.
Sprinkle with crumbled Blue Vinney and layer the sliced potatoes over the top. Dot with butter or a low fat alternative and crumble over a little more cheese. Bake in a hot oven for approx. 15 minutes, until the potatoes and fish are cooked through and the cheese is melted and golden.