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

Hey everyone, it is Griffin, welcome to my recipe website. Today, I will show you a way to make a special dish, monkfish in parma ham with kalamata olive ratatouille. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Monkfish in Parma ham with kalamata olive ratatouille is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. 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. Just add asparagus spears, baby sweetcorn and some hot and crispy roast potatoes for a.

To begin with this recipe, we have to 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 cook it.

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

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. Top with basil leaves and capers. To arrange the dish, slice the monkfish wrapped in Parma ham into portions and arrange in the centre of each plate.

Step by Step 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

Spoon or dot the red wine jus around the fish before placing cockles around the outside and finally spooning. 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. Transfer fish with a spatula or slotted spoon to serving platter with oranges, olives, and onion. 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. Season the monkfish, then wrap each fillet in a slice of Parma ham.

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