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Preheat oven to 180°C fan bake.
Boil potatoes in salted water until tender. Drain, then mash in the pot with the butter and milk. Season to taste.
In a large frying pan, sauté the onion with 1 tablespoon of the butter for 5 minutes.
Add the rest of the butter until it's melted and bubbling. Sprinkle in the flour and fry off for a couple of minutes.
Add the fish stock half a cup at a time, stirring after each addition. Whisk until all the lumps are gone. Add the milk half a cup at a time stirring after each addition.
Add the mustard, nutmeg, lemon zest and parsley. Season to taste with salt and pepper.
Add both types of fish and gently stir through. Transfer to an ovenproof dish.
Gently spoon over the mashed potato and spread out to the edges. Sprinkle over the cheese then bake for 50 minutes until golden and bubbling.