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Ingredients50 g gruyère cheese
50 g emmental cheese, or Gruyere Cheese
2 tsp Dijon mustard
3 tbsp cream
12 cherry tomatoes, halved
1 tsp fresh thyme, or 1 tbsp torn basil
400 g fish fillets, e.g. plaice or lemon sole, skinned
Method1. Preheat the oven to 180C/gas 4.

2. In a bowl mix the grated cheese with the mustard and cream and add a twist of black pepper.

3. Season the cherry tomatoes with a little salt and sprinkle with ...

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