Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, monkfish in parma ham with kalamata olive ratatouille. One of my favorites. For mine, I am going to 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 popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Monkfish in Parma ham with kalamata olive ratatouille is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. 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:
- Get 1 monkfish
- Take 4 slices Parma ham
- Make ready 2 courgettes
- Make ready 1 yellow pepper
- Make ready 1 onion
- Make ready 1 jar kalamata olives
- Make ready 1 clove garlic
- Prepare 1 red pepper
- Get 1 can tinned tomatoes
- Get 2 sprigs if rosemary
- Get Dash balsamic vinegar
- Make ready to taste Salt and pepper
If you haven't got any new potatoes, try dicing a large white potato instead. 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. Also, both the ham and bread have high salt content, so extra salt shouldn't be necessary. *To peel the prawns, twist off the head, peel away the legs and shell.
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 😊
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. Season the monkfish, then wrap each fillet in a slice of 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. Healthy meal Vegetarian Food Fruit and Veg Couscous salad Couscous salad Couscous Monkfish in parma ham Salisbury Cathedral Vegan Salad - Cranberry Date Crunch Couscous salad Fish with cherry.
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