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Tinned Fish Jacket Potatoes

Let me introduce you to my second favorite way to eat tinned fish. These jacket potatoes bake in the oven with salt all over, then tinned fish goes in alongside them. The oil from the tinned fish gets all bubbly and concentrated with flavor, and the fish itself gets warm and so supremely savory. Put it together with a bright cucumber salad and it's one of my best lunches. Or dinners, or whatever!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 3 servings

Equipment

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 

  1. Set a rack to the center of the oven and preheat to 425°F.
  2. 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.
  3. Empty each tin of fish and its oil into small foil boats so nothing leaks out the sides. Set aside.
  4. 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.
  5. 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.
  6. 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!
Serving: 1 potatoCalories: 240kcalCarbohydrates: 45gProtein: 12gFat: 2g