Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, monkfish in parma ham with kalamata olive ratatouille. It is one of my favorites. This time, I will make it a bit tasty. This will be really 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 popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Monkfish in Parma ham with kalamata olive ratatouille is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Monkfish in Parma ham with kalamata olive ratatouille:
- Get 1 monkfish
- Take 4 slices Parma ham
- Prepare 2 courgettes
- Prepare 1 yellow pepper
- Make ready 1 onion
- Prepare 1 jar kalamata olives
- Make ready 1 clove garlic
- Prepare 1 red pepper
- Make ready 1 can tinned tomatoes
- Take 2 sprigs if rosemary
- Get 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 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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