Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, monkfish in parma ham with kalamata olive ratatouille. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Monkfish in Parma ham with kalamata olive ratatouille is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Monkfish in Parma ham with kalamata olive ratatouille is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have monkfish in parma ham with kalamata olive ratatouille using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Monkfish in Parma ham with kalamata olive ratatouille:
- Make ready 1 monkfish
- Make ready 4 slices Parma ham
- Prepare 2 courgettes
- Take 1 yellow pepper
- Take 1 onion
- Prepare 1 jar kalamata olives
- Make ready 1 clove garlic
- Make ready 1 red pepper
- Get 1 can tinned tomatoes
- Get 2 sprigs if rosemary
- Take Dash balsamic vinegar
- Prepare 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.
Steps 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 😊
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.
So that’s going to wrap this up for this exceptional food monkfish in parma ham with kalamata olive ratatouille recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
