Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, monkfish in parma ham with kalamata olive ratatouille. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Monkfish in Parma ham with kalamata olive ratatouille is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Monkfish in Parma ham with kalamata olive ratatouille is something which I have loved my entire life.
If you haven't got any new potatoes, try dicing a large white potato instead. Serve scattered with the remaining basil. Line the bottom of an earthenware or other low-sided.
To begin with this recipe, we have to prepare a few ingredients. You can have monkfish in parma ham with kalamata olive ratatouille using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Monkfish in Parma ham with kalamata olive ratatouille:
- Make ready 1 monkfish
- Prepare 4 slices Parma ham
- Get 2 courgettes
- Get 1 yellow pepper
- Prepare 1 onion
- Take 1 jar kalamata olives
- Make ready 1 clove garlic
- Take 1 red pepper
- Get 1 can tinned tomatoes
- Make ready 2 sprigs if rosemary
- Take Dash balsamic vinegar
- Make ready to taste Salt and pepper
The soft texture of the monkfish combined with the powerful taste of parma ham makes a terrific pairing. 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.
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 😊
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. 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. 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.
So that’s going to wrap this up for this exceptional food monkfish in parma ham with kalamata olive ratatouille recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
