What you’ll need

  • 1x of Young’s Cod in Parsley Sauce
  • 4 Large Baking Potatoes, Washed
  • 1 Tin of Sweetcorn, Drained
  • Olive Oil
  • 40g Cheddar Cheese, Finely Grated
  • 2tbsp Fresh Chopped Parsley
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  • Serves


How to make it

  1. Pre-heat the oven to 180°C Fan/Gas 6.
  2. Prick the Potatoes several times with a fork, rub each potato with a little olive oil, place on a baking tray and bake for approx. 1½hrs depending on size.
  3. Cook the Cod in Parsley Sauce as per the on-pack instructions.
  4. Once the potatoes have cooled enough to handle, half them, scoop out the flesh into a bowl and mash. Add the sweetcorn followed by the cooked cod in parsley sauce and gently mix in trying not to break the fish up too much. Season to taste.
  5. Place the skins on to a baking tray and spoon the mix back into the potato skins, sprinkle with the cheese and bake in the top of the oven for 20 mins until golden.
  6. Sprinkle with chopped parsley to serve.