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Cod and parsley stuffed jacket potato

 


Method 1


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

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 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.





Method 2


🥔 Cod & Parsley Stuffed Jacket Potato

Serves: 2–4

Prep time: 15 min

Cook time: 1 hour 15 min


📝 Ingredients

For the Jacket Potatoes:

2 large baking potatoes (e.g., Russet or Maris Piper)


Olive oil or butter


Salt


For the Filling:

1–2 fillets of cod (~200–250 g), fresh or defrosted if frozen


2 tbsp butter


1 tbsp flour


1 cup (250 ml) milk


1 handful fresh parsley, finely chopped


1 tsp Dijon mustard (optional)


Salt and pepper to taste


A squeeze of lemon juice (optional)


Optional toppings:

Grated cheese (e.g. mature cheddar or parmesan)


Extra parsley for garnish


A small handful of frozen peas or sweetcorn for texture


🍳 Instructions

Bake the Potatoes

Preheat the oven to 400°F (200°C). Scrub the potatoes, prick them with a fork, rub with olive oil and salt, and place directly on the oven rack. Bake for 1 hour, or until crisp on the outside and fluffy inside.


Cook the Cod

Poach the cod gently in a saucepan with just enough milk to cover it. Simmer for 5–7 minutes or until the fish flakes easily. Remove fish and flake into pieces. Reserve the milk for the sauce.


Make the Parsley Sauce

In a separate pan, melt butter over medium heat. Stir in flour to make a roux. Cook for 1 minute, then slowly add the reserved milk while whisking to avoid lumps. Cook until thickened. Stir in parsley, mustard (if using), salt, pepper, and a bit of lemon juice. Add the flaked cod and gently stir to combine.


Assemble the Potatoes

Slice the baked potatoes open and fluff the insides with a fork. Spoon the cod and parsley mixture into each potato generously.


Optional:

Top with grated cheese and return to the oven or grill for 5 minutes until bubbling and golden.


Serve

Garnish with extra parsley and serve hot with a green salad or steamed veggies.


🐟 Tips & Variations

Swap cod for haddock or smoked fish for a richer flavor.


Make it creamier with a spoon of crème fraîche or a splash of cream in the sauce.


Add chopped hard-boiled egg to the filling for a twist on fish pie.



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