Monkfish in Parma ham with kalamata olive ratatouille
Monkfish in Parma ham with kalamata olive ratatouille

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, monkfish in parma ham with kalamata olive ratatouille. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Monkfish in Parma ham with kalamata olive ratatouille is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Monkfish in Parma ham with kalamata olive ratatouille is something that I have loved my whole life.

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 white potato instead.

To get started with this particular recipe, we must 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 can achieve that.

The ingredients needed to make Monkfish in Parma ham with kalamata olive ratatouille:
  1. Get 1 monkfish
  2. Take 4 slices Parma ham
  3. Take 2 courgettes
  4. Take 1 yellow pepper
  5. Prepare 1 onion
  6. Take 1 jar kalamata olives
  7. Make ready 1 clove garlic
  8. Prepare 1 red pepper
  9. Make ready 1 can tinned tomatoes
  10. Make ready 2 sprigs if rosemary
  11. Get Dash balsamic vinegar
  12. Make ready to taste Salt and pepper

Line the bottom of an earthenware or other low-sided. 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 well with salt and pepper then wrap the parma h am around the fish trying to cover all the flesh.

Steps to make Monkfish in Parma ham with kalamata olive ratatouille:
  1. Preheat the oven into 200c
  2. Slice the courgettes, peppers, onions, chilli and garlic and place in a roasting tray with the olives
  3. Chop the rosemary and mix in with the tomatoes and balsamic vinegar. Season with salt and pepper.
  4. Roast in the oven for 20mins
  5. Meanwhile fillet the monkfish and wrap with Parma ham
  6. Remove the tray from the oven place the monkfish on top and roast for another 10mins
  7. Serve the monkfish on top of the ratatouille and enjoy šŸ˜Š

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. Season the monkfish, then wrap each fillet in a slice of Parma ham. Wrap the fish fairly tightly with the parma ham. Firm monkfish fillets are simmered with orange segments, pieces of olives, and slivers of onion, which complement the low-fat fish's sweet, mild flavor.

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