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

Directions

• 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.