Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, monkfish in parma ham with kalamata olive ratatouille. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Monkfish in Parma ham with kalamata olive ratatouille is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Monkfish in Parma ham with kalamata olive ratatouille is something which I’ve loved my entire life. They’re nice and they look wonderful.
Monkfish is one of my favourite fish. It's very meaty and balances well with salty ham and olives. If you haven't got any new potatoes, try dicing a large white potato instead.
To begin with this particular recipe, we have to 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:
- Make ready 1 monkfish
- Take 4 slices Parma ham
- Take 2 courgettes
- Get 1 yellow pepper
- Take 1 onion
- Make ready 1 jar kalamata olives
- Make ready 1 clove garlic
- Take 1 red pepper
- Prepare 1 can tinned tomatoes
- Make ready 2 sprigs if rosemary
- Make ready Dash balsamic vinegar
- Make ready to taste Salt and pepper
Season well with salt and pepper then wrap the parma h am around the fish trying to cover all the flesh. Wrap the Parma ham around the monkfish. You may need to secure with a toothpick. Place the monkfish in an ovenproof dish with a tablespoon of water.
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 😊
Wrap the fish fairly tightly with the parma ham. For the Monkfish: To prepare monkfish season with black pepper. Lay a leaf of basil on each fillet, wrap in parma ham in a hot pan with a little olive oil. Sear monkfish, add a little butter, thyme and garlic, basting fish with foaming butter. Remove and allow to rest for a couple of minutes.
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