* 1 Monkfish tail - Frozen is fine
* 1 bunch of Dill - optional
* 2 Jacket potatoes
* 75g [3 oz] good quality Cheddar cheese, Grated
* Sea salt
* Freshly ground black pepper

===Method===
* If you have the time it is really worthwhile taking the steps Shown here to salt and dehydrate the skins to get really crispy skins on the baked potatoes.
* Halve the Potatoes and Bake uncovered in the top half of the Oven for 50 minutes
* Mix the Grated Cheddar cheese, chopped dill and Black pepper in a bowl
* After 50 minutes, carefully remove the Potatoes and Scoop out enough Potato to make room for the filling
* Fill with the cooked monkfish
* Top the Potatoes with the mixture and sprinkle with a little fresh Dill
* Pop back in the Oven and Bake for a further 10 to 15 minutes to Brown the Cheese

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