Cod and parsley stuffed jacket potato
Fish pie meets jacket potato in this easy family lunch recipe. Creamy, carby, and totally comforting.
Ingredients
- 4 large baking potatoes (roughly 225g/8oz each)
- olive oil
- 1 litre/1¾ pint whole milk (or lactose-free/dairy-free milk if necessary)
- 2 garlic cloves, crushed
- 1 bay leaf
- 300²µ/10½´Ç³ú cod fillet, skin removed, boneless
- 3 tbsp roughly chopped fresh parsley
- 55g/2oz cheddar, grated
- extra virgin olive oil, for drizzling
- salt and freshly ground black pepper
- 1 lemon, cut into wedges, to serve
- handful watercress, leaves picked, to serve
Method
Preheat the oven to 200C/180C Fan/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked.
Meanwhile, for the filling, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug.
Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy.
Spoon the flesh back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 25 minutes, or until piping hot and golden.
Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress.