Hello everybody, I hope you’re having an amazing 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. This time, I will make it a little 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. If you haven't got any new potatoes, try dicing a large. Don't worry if the fat seems a bit high–it's mostly the heart-healthy kind from the fish.
Monkfish in Parma ham with kalamata olive ratatouille is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Monkfish in Parma ham with kalamata olive ratatouille is something which I have loved my entire life.
To get started with this 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 can achieve it.
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The ingredients needed to make Monkfish in Parma ham with kalamata olive ratatouille:
- Take 1 monkfish
- Prepare 4 slices Parma ham
- Prepare 2 courgettes
- Get 1 yellow pepper
- Prepare 1 onion
- Make ready 1 jar kalamata olives
- Make ready 1 clove garlic
- Get 1 red pepper
- Prepare 1 can tinned tomatoes
- Prepare 2 sprigs if rosemary
- Prepare Dash balsamic vinegar
- Make ready to taste Salt and pepper
Monkfish with Parma Ham & Pea Purée. Wrap the fish fairly tightly with the parma ham. Wrap the monkfish fillets with the cat's-tongue-pink prosciutto, rather as if you were putting on a ham bandage, letting the thin pieces overlap a little so that the fish stays covered. Drizzle the oil in a shallow roasting tin and place the Parma-ham-covered fish in the tin.
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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 monkfish fillets with the cat's-tongue-pink prosciutto, rather as if you were putting on a ham bandage, letting the thin pieces overlap a little so that the fish stays covered. Drizzle the oil in a shallow roasting tin and place the Parma-ham-covered fish in the tin. 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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