Cheesy monkfish jacket potatoes

Cheesy monkfish jacket potatoes

Servings:	Serves 2
Calories per serving:	426
Ready in:	1 hour, 20 minutes
Prep. time:	15 minutes
Cook time:	1 hour, 5 minutes
Difficulty:
Recipe author:	Chef
First published:	30th December 2015

Topped with cheddar cheese

Packed with monkfish

Steamed monkfish tail

I wanted a nice recipe to use up a frozen monkfish tail we had in the freezer. This fitted the bill really nicely.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

Mise en place

• If the monkfish has been filleted, just chop into small pieces, if not, follow the steps here to steam the monkfish.
• Preheat the oven to 220° C (425° F) (Gas 7)

Method

1. 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.
2. Halve the potatoes and bake uncovered in the top half of the oven for 50 minutes
3. Mix the grated cheddar cheese, chopped dill and black pepper in a bowl
4. After 50 minutes, carefully remove the potatoes and scoop out enough potato to make room for the filling
5. Fill with the cooked monkfish
6. Top the potatoes with the mixture and sprinkle with a little fresh dill
7. Pop back in the oven and bake for a further 10 to 15 minutes to brown the cheese

Serving suggestions

Serve with peas or sweetcorn and a knob of butter

Chef's notes

I've used Bake O Glide to rest the jackets on while they bake as it is easy to scrape up any cheese that oozes out. Baking foil works almost as well.

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