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Cooking time
1 to 2 hours
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Serves
Serves 4
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Fish pie meets jacket potato in this easy family lunch recipe.
Ingredients
- 4 large baking potatoes (roughly 225g/8oz each)
- olive oil
- 1 litre/1¾ pint whole milk
- 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
Method
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Preheat the oven to 200C/185C 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. Make four small mounds of sea salt on a baking tray and sit a potato on each one. Bake for 50 minutes–1 hour, or until crispy and cooked.
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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.
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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 to the potato. Mix in the parsley. Add 150ml/5fl oz of the milk and mash using a potato masher. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy.
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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.
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Serve immediately, drizzled with a little olive oil, with lemon wedges and watercress.