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Cook the Jacket Potato:
Pierce the potato with a fork, wrap it in a kitchen towel, and air fry at 180°C for 6 minutes.
Remove towel, place on foil, brush with olive oil, season with salt, and air fry for 45 minutes.
Uncover and air fry for another 10 minutes.
Once done, cut open, add butter, season with salt & pepper, and mash inside slightly.
Poach the Cod:
In a pot, heat milk, bay leaf, peppercorns, salt, and some butter.
Add cod fillets and poach for 6 minutes.
Remove fish, flake it apart, and set aside.
Make the Béchamel Sauce:
Strain the poaching milk.
In a pan, melt 1 tbsp butter, add 2 tbsp flour, and cook for a minute.
Gradually whisk in the poaching milk until thickened.
Stir in grated cheddar and mix until smooth.
Assemble & Bake:
Place flaked cod on the jacket potato.
Add blanched peas and béchamel sauce.
Sprinkle with extra cheese and bake at 180°C for 5 minutes until melted.
Garnish & Serve:
Sprinkle with parsley and serve hot. Enjoy!