Cod and Parsley Stuffed Jacket Potato
Looking for an easy, comforting fish recipe using fresh cod? This stuffed jacket potato combines creamy mashed potato with sustainably sourced cod and fresh herbs – ideal for a hearty lunch or light dinner. Get your cod from trusted fishmongers in South West London for the best flavour and freshness.
Prep Time: Under 30 minutes
Cook Time: 50–85 minutes
Serves: 4
Dietary Info: Nut-free | Egg-free
Ingredients
4 large baking potatoes (about 225g each)
1 litre (1¾ pints) whole milk or dairy-free alternative
2 garlic cloves, crushed
1 bay leaf
3 tbsp chopped fresh parsley
55g mature cheddar, grated
Salt and black pepper
Extra virgin olive oil, for drizzling
1 lemon, cut into wedges
Handful of fresh watercress, to serve
Method
Preheat the oven to 200°C (180°C fan) / Gas 6. Scrub the potatoes clean, dry them, and prick a few times with a fork. Rub lightly with olive oil and bake for 50–60 minutes until soft inside and crispy outside.
While the potatoes cook, place the milk, garlic, and bay leaf in a saucepan. Season and bring to a gentle simmer. Add the cod and poach for 4 minutes. Remove the cod with a slotted spoon and set aside. Strain the milk into a jug.
When the potatoes are cool enough to handle, cut them in half lengthways. Scoop out the flesh into a bowl, leaving the skins intact. Flake the poached cod into the bowl, add the parsley, and mash together. Gradually stir in about 150ml of the milk until the mash is creamy but not wet. Season to taste.
Spoon the mixture back into the potato skins. Top each with grated cheddar. Return to the oven for 25 minutes, until golden and piping hot.
Serve immediately with a drizzle of olive oil, lemon wedges, and a side of fresh watercress.
Perfect With: A crisp green salad and a squeeze of lemon – or pair with a glass of chilled Sauvignon Blanc for a light, satisfying meal.
(This recipe is adapted from BBC Good Food.)