Pre-heat oven to Gas 4, 180°C, fan 160°C.
Place the cod in an ovenproof dish and drizzle with the oil. Bake for around 5 minutes then remove from the oven and set aside to cool. While the fish is in the oven, mix together the chopped herbs and the cream cheese to make your cheese and herb pâté, adding a little melted butter if desired. Spread on top of the cod and sprinkle with the grated Cheddar.
Pop under the grill to let the cheese bubble and brown.
Tip: If you have any spare cheese and herb pâté, it lasts for around 5 days kept covered in the fridge and can be used for a host of different toppings, stuffings or fillings!
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