Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, monkfish in parma ham with kalamata olive ratatouille. One of my favorites. This time, I am going to make it a little bit unique. This will be really 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. Lay the parma ham slices side by side, with a slight overlap. Try to make the overall width of the ham roughly the same size as the length of the fish fillet.
Monkfish in Parma ham with kalamata olive ratatouille is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Monkfish in Parma ham with kalamata olive ratatouille is something which I have loved my whole life.
To begin with this particular recipe, we have to 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:
- Take 1 monkfish
- Take 4 slices Parma ham
- Get 2 courgettes
- Take 1 yellow pepper
- Make ready 1 onion
- Get 1 jar kalamata olives
- Take 1 clove garlic
- Get 1 red pepper
- Take 1 can tinned tomatoes
- Take 2 sprigs if rosemary
- Get Dash balsamic vinegar
- Prepare to taste Salt and pepper
For delicious Tagine of monkfish, potatoes, cherry tomatoes & black olives then view our easy to follow recipe here at Lakeland. KEEP IT FRESH: ETHICALLY SOURCED MONKFISH Our monkfish comes from the Mediterranean coast where its populations are closely monitored making sure monkfish. Monkfish in Parma Ham is a fish dish made with monkfish tail, slices of parma ham, cloves garlic peeled, red wine, and olive oil. Cut the garlic into thin slivers and push into each slit.
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 😊
Monkfish in Parma Ham is a fish dish made with monkfish tail, slices of parma ham, cloves garlic peeled, red wine, and olive oil. Cut the garlic into thin slivers and push into each slit. Line the bottom of an earthenware or other low-sided. Wrap the fish fairly tightly with the parma ham. The salty-sweet taste of Parma ham or bacon is a delicious complement.
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