Monkfish in Parma ham with kalamata olive ratatouille
Monkfish in Parma ham with kalamata olive ratatouille

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, monkfish in parma ham with kalamata olive ratatouille. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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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 particular recipe, we have to first prepare a few components. You can have 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:
  1. Get 1 monkfish
  2. Make ready 4 slices Parma ham
  3. Get 2 courgettes
  4. Make ready 1 yellow pepper
  5. Take 1 onion
  6. Get 1 jar kalamata olives
  7. Get 1 clove garlic
  8. Take 1 red pepper
  9. Prepare 1 can tinned tomatoes
  10. Get 2 sprigs if rosemary
  11. Get Dash balsamic vinegar
  12. Get to taste Salt and pepper

If you haven't got any new potatoes, try dicing a large white potato instead. Don't worry if the fat seems a bit high–it's mostly the heart-healthy kind from the fish. Nestle fish in vegetables; cover loosely with foil. Wrap the fish fairly tightly with the parma ham.

Instructions to make Monkfish in Parma ham with kalamata olive ratatouille:
  1. Preheat the oven into 200c
  2. Slice the courgettes, peppers, onions, chilli and garlic and place in a roasting tray with the olives
  3. Chop the rosemary and mix in with the tomatoes and balsamic vinegar. Season with salt and pepper.
  4. Roast in the oven for 20mins
  5. Meanwhile fillet the monkfish and wrap with Parma ham
  6. Remove the tray from the oven place the monkfish on top and roast for another 10mins
  7. Serve the monkfish on top of the ratatouille and enjoy šŸ˜Š

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. 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.

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