Very easy and flexible recipe, just adjust the fish as suits

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Name: Fish: cod and parsley stuffed jackets
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4
Cuisine: English
Ingredients: 4 Baking potatoes Baked; 300 Grams Fish fillets Skinned; 1 Litre Whole milk; 2 Garlic cloves Lightly crushed; 1 Bayleaf; 30 grams Fresh parsley chopped; Seasoning to taste; 4 Tablespoons Sharp Cheddar cheese Finely grated

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INGREDIENTS

4 Baking potatoes ; Baked
300 Grams Fish fillets ; Skinned
1 Litre Whole milk
2 Garlic cloves ; Lightly crushed
1 Bayleaf
30 grams Fresh parsley ; chopped
Seasoning to taste
4 Tablespoons Sharp Cheddar cheese ; Finely grated

INSTRUCTIONS

Whilst the potatoes are baking make a poaching liquor for the fish. Bring the milk to a gentle simmer with the garlic, bay leaf and salt and pepper. Poach the fish for 4 minutes gently remove the fish and strain the milk.

When the potatoes are done halve then a remove the flesh. Mix with enough milk to give a creamy consistency.fold in the fish and parsley.

Refill the potato skins and top with the cheese. Return to the oven to brown.

NOTES

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Nutrition

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Serving Size: 1 Serving (231g)
Recipe Makes: 4 Servings

Calories: 208
Calories from Fat: 27 (13%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.2g
Cholesterol 8.7mg		3 %
Sodium 66.5mg		2 %
Potassium 947.1mg		25 %
Total Carbohydrate 40g		12 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 36.8g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 208

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