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 the Tinned Fish Jacket Potato. A salty potato you bake in the oven, and then you bake your tinned fish along with it until it gets all bubbly with its oil on the edges. From there, 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-ounce 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’s 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!
Looking for another way to use tinned fish?
This recipe is one of my favorites, and very good for a nice, protein-filled dinner!
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
Tinned Fish Jacket Potatoes
Equipment
- 1 half sheet pan
- Aluminum foil
- 1 chef's knife
Ingredients
- 3 small potatoes any variety you prefer, I like yukon gold or russet
- Diamond Crystal kosher salt
- 3 4.2-ounce 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
Instructions
- Set a rack to the center of the oven and preheat to 425°F.
- Pierce the potatoes with a fork and wash them well. While the are still a bit damp, rub them all over with salt so that it clings to the skin. Wrap them in foil, add them to a half sheet pan, and bake for 40-45 minutes or until soft.
- Open the tins of fish and empty them and the oil they are stored in into little tin foil boats so that nothing leaks out the sides. Set aside.
- Thinly slice the cucumbers and add them to a large bowl. Tear in 1/3 cup fresh parsley leaves and 1/3 cup fresh dill leaves and toss. Zest in 1/2 of a lemon, then squeeze in all the lemon's juice. Toss and then season with 1/2 teaspoon of salt and freshly ground black pepper to taste. Add more salt as needed, mix and set aside.
- When the potatoes have 15 minutes of roasting time left, pop the tinned fish boats onto the sheet pan with them. Bake for 15 minutes or until the oil around the tinned fish is bubbling.
- Take out the potatoes and the fish. 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!
