Whack the oven on at 180C fan
Put the potatoes onto a baking tray and cook in the hot oven for 1 hour
When the hour is nearly up, lay a sheet of foil over a flat surface. Lay the frozen fish fillets on top and drizzle with vegetable oil and a sprinkle of salt and pepper. Lay another sheet of foil the same size on top of the fish and scrunch up the edges to make a sealed parcel
After the potatoes have been cooking for 1 hour, add the foil fish parcel to the tray in the oven and cook this all for another 30 minutes
Remove the tray with the potatoes and fish parcels from the oven - but leave the oven on. Take the cooked fish fillets out of the foil and pop them in a bowl. Using a sharp knife, cut the potatoes in half and carefully spoon out the hot and fluffy insides from the skins, and add this to the bowl – make sure to keep the potato skins intact!
To the same bowl, add the mayonnaise, mustard, a pinch of cayenne (or other) pepper, and frozen peas. Give it all a good mix. Spoon the fish and potato mix into each of the potato skins (you will have 4) and grate the cheddar over each one
Put the filled jackets onto the baking tray and pop them back in the oven for 20 minutes until warmed through and the cheese has melted. Serve up and dig in!
In response to the UK Government’s April 2021 uplift of the Healthy Start voucher scheme, Marcus Rashford MBE and Michelin-starred chef, Tom Kerridge, have joined forces to launch ‘FULL TIME: Get Cooking with Marcus & Tom’. This nationwide initiative is in support of the #EndChildFoodPoverty campaign launched by Marcus in September 2020, and in partnership with his Child Poverty Taskforce. Together, the goal is to call ‘Full Time’ on child food poverty. Find out more about Sainsbury's and Healthy Start Vouchers.