I know, I know, we are all trying to find ways to eat our tinned fish, but sometimes alone on toast with a pickly salad and kewpie mayo is the way! Until you get bored of that, and that is when I would like to introduce you to these Tinned Fish Jacket Potatoes. A salty baked potato that roasts in the oven while the tinned fish warms alongside it, bubbling in its oil. From there, add a bright salad and a bit of Greek yogurt, and lunch is set.
This works with any tinned fish but I love Patagonia Provisions mussels, which is what you’ll see in these photos.
Table of contents
Ingredients you will need for these tinned fish jacket potatoes
Now this recipe is bare-bones because with a good tinned fish, you really only need a few items to make it a substantial meal! Here is what I use to make three servings:
- 3 small potatoes, any variety you prefer, I like Yukon Gold or Russet
- Diamond Crystal kosher salt
- 3 (4.2 oz) tins of fish, I like mackerel, mussels, or sardines
- 3 small Persian cucumbers
- 1/3 cup fresh parsley, torn
- 1/3 cup fresh dill, torn
- 1 medium lemon, for both zest and juice
- Freshly ground black pepper
- 1/2 cup Greek yogurt, skyr or sour cream
Can this recipe be a single-serving?
Absolutely! It can easily scaled up or down. If you are making a single serving, you can also use the alternative of microwaving the potato to save time and only baking the tinned fish. To get the same salty-potato effect, you can sprinkle a bit of salt on the potato after you microwave it, when the skin is a little soft and it is more likely to adhere to the salt. Same lunch, but just quicker and now a single serving!
Watch the recipe here
Looking for another way to use tinned fish?
Broccolini Beans
More-Salad-Than-Tuna-Salad…Salad
Corn Chowder & Tinned Mussels
And that’s it for these Tinned Fish Jacket Potatoes!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
- Aluminum foil
Ingredients
- 3 small potatoes, any variety you prefer, I like Yukon Gold or Russet
- Diamond Crystal kosher salt
- 3 (4.2 oz) tins of fish, I like mackerel, mussels, or sardines.
- 3 small Persian cucumbers, sliced
- 1/3 cup fresh parsley, torn
- 1/3 cup fresh dill, torn
- 1 medium lemon, for both zest and juice
- Freshly ground black pepper
- 1/2 cup Greek yogurt, skyr, or sour cream
Instructions
- Set a rack to the center of the oven and preheat to 425°F.
- Wash the 3 potatoes and pierce them all over with a fork. While they are still slightly damp, rub them all over with kosher salt so it sticks to the skin. Wrap each potato in foil, place them on a sheet pan and bake for 40-45 minutes, or until soft.
- Empty each tin of fish and its oil into small foil boats so nothing leaks out the sides. Set aside.
- Thinly slice the 3 cucumbers then add them to a large bowl along with 1/3 cup parsley, 1/3 cup dill, zest from half the lemon, and juice from the whole lemon. Season with 1/2 teaspoon of kosher salt and freshly ground black pepper then toss until combined. Set aside.
- When the potatoes have about 15 minutes left to bake, place the tinned fish foil boats beside the potatoes on the sheet pan. Bake for 15 minutes, or until the oil around the tinned fish is bubbling.
- Remove the potatoes and fish from the oven. When the potatoes are cool enough to handle, slice them down the center. Add a dollop of Greek yogurt or sour cream to each potato, top with the tinned fish, then garnish with the cucumber salad. Pour any remaining oil from the tinned fish over the top and enjoy!
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