Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, monkfish in parma ham with kalamata olive ratatouille. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Monkfish in Parma ham with kalamata olive ratatouille is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Monkfish in Parma ham with kalamata olive ratatouille is something that I’ve loved my whole life. They are fine and they look fantastic.
This deliciously flavourful monkfish with Parma ham recipe works really well with veggies on the side. The soft texture of the monkfish combined with the powerful taste of parma ham makes a terrific pairing. Just add asparagus spears, baby sweetcorn and some hot and crispy roast potatoes for a.
To get started with this recipe, we must first prepare a few ingredients. You can cook monkfish in parma ham with kalamata olive ratatouille using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Monkfish in Parma ham with kalamata olive ratatouille:
- Get 1 monkfish
- Prepare 4 slices Parma ham
- Get 2 courgettes
- Make ready 1 yellow pepper
- Make ready 1 onion
- Prepare 1 jar kalamata olives
- Take 1 clove garlic
- Get 1 red pepper
- Take 1 can tinned tomatoes
- Take 2 sprigs if rosemary
- Prepare Dash balsamic vinegar
- Get to taste Salt and pepper
Place the monkfish in an ovenproof dish with a tablespoon of water. Roasted Monkfish Wrapped in Parma Ham Recipe Season well with salt and pepper then wrap the parma h am around the fish trying to cover all the flesh. Ask the fishmonger to remove as much membrane as possible from the skinned monkfish.
Instructions to make Monkfish in Parma ham with kalamata olive ratatouille:
- Preheat the oven into 200c
- Slice the courgettes, peppers, onions, chilli and garlic and place in a roasting tray with the olives
- Chop the rosemary and mix in with the tomatoes and balsamic vinegar. Season with salt and pepper.
- Roast in the oven for 20mins
- Meanwhile fillet the monkfish and wrap with Parma ham
- Remove the tray from the oven place the monkfish on top and roast for another 10mins
- Serve the monkfish on top of the ratatouille and enjoy 😊
Line the bottom of an earthenware or other low-sided. The salty-sweet taste of Parma ham or bacon is a delicious complement. Brush the monkfish with the olive oil and season on both sides with the salt and pepper. Lay on the grill and cook without turning or prodding for three minutes on the first side; the monkfish should have a good colour from the grill. Don't worry if the fat seems a bit high–it's mostly the heart-healthy kind from the fish.
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