Cod and parsley stuffed jacket potato
Fish pie meets jacket potato in this easy family lunch recipe. Creamy, carby, and totally comforting.
- 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
- 300g/10½oz 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
- 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 it on a plate. Pour the milk mixture into a jug.
- Let the potatoes cool slightly, then 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.