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

Hello everybody, it is Drew, welcome to our recipe site. 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 food recipes. This time, 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 favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Monkfish in Parma ham with kalamata olive ratatouille is something that I have loved my whole life.

Totally delicious elegant and flavourful dish. No other ingredients needed, serve with salad or veg of your choice. #fish #italian Diff Lim. Cut monkfish into bitesize pieces and brush with the rosemary oil.

To begin 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 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. Make ready 2 courgettes
  4. Prepare 1 yellow pepper
  5. Take 1 onion
  6. Make ready 1 jar kalamata olives
  7. Prepare 1 clove garlic
  8. Prepare 1 red pepper
  9. Get 1 can tinned tomatoes
  10. Take 2 sprigs if rosemary
  11. Prepare Dash balsamic vinegar
  12. Get to taste Salt and pepper

Spread over the top of the monkfish fillets, then wrap in slices of Parma ham. Slice the monkfish and serve with salad leaves dressed with olive oil and white wine vinegar. Totally delicious elegant and flavourful dish. No other ingredients needed, serve with salad or veg of your choice. #fish #italian Lene Thomsen.

Instructions 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

Monkfish Stew - Suquet de Rap. Season the monkfish with salt and freshly ground black pepper. Tip a good dollop - about one tablespoon - of pesto on to a saucer, then use the back of a spoon to spread a light layer of pesto over the top of each monkfish fillet (sounds like a faff, but tipping the pesto on to a saucer first will stop you accidentally putting the spoon back into the pesto jar after it has touched the raw fish). Spread some of the mixture over the centre of each portion then wrap a slice of Parma ham around the middle of the fish to cover the topping. Wrap the monkfish in the prosciutto and season with freshly ground black pepper.

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