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  • 40 Minutes
  • Medium
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Edam Recipe Detail Video




  • 1 Preheat oven to 180°C.
  • 2 Cut potatoes (unpeeled) into small cubes. Drizzle with olive oil. Sprinkle with sea salt, pepper and 1/4 teaspoon garlic powder and toss the potato cubes together, then arrange on a baking tray. Bake for 30 minutes or until potatoes are soft and golden. Give the potatoes a quick toss halfway through roasting.
  • 3 In the meantime, season white fish fillets with sea salt, pepper, the remaining garlic powder and paprika.
  • 4 In a bowl, combine mayonnaise and Dijon.
  • 5 Mix breadcrumbs with 4 tablespoons grated Gouda cheese on a flat plate.
  • 6 Line a baking tray with parchment paper, and brush the paper with vegetable oil.
  • 7 Use your hands to dip each fish fillet in the mayonnaise mix, then thoroughly coat it with the cheese-breadcrumbs mix. Arrange on the tray and repeat with the rest of the fish fillets.
  • 8 Bake for 10 minutes, then carefully flip the fish and cook for another 10 minutes or until golden and cooked through.
  • 9 While the fish is cooking, sauté frozen peas for 10 minutes in butter.
  • 10 In a separate pan, warm cream then add 4 tablespoons Maasdam grated cheese and whisk until cheese has melted. Add a pinch of black pepper.
  • 11 To serve, plate up the fish, add peas and roasted potatoes on the side. Spoon some cheese sauce on the potatoes. Garnish with extra paprika and fresh parsley.