Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, monkfish in parma ham with kalamata olive ratatouille. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Great recipe for Monkfish in Parma ham with kalamata olive ratatouille. Monkfish is one of my favourite fish. It's very meaty and balances well with salty ham and olives Monkfish in Parma ham with kalamata olive ratatouille ~ If you haven't got any new potatoes, try dicing a large. Line the bottom of an earthenware or other low-sided.
Monkfish in Parma ham with kalamata olive ratatouille is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Monkfish in Parma ham with kalamata olive ratatouille is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first 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 can achieve it.
The ingredients needed to make Monkfish in Parma ham with kalamata olive ratatouille:
- Get 1 monkfish
- Make ready 4 slices Parma ham
- Get 2 courgettes
- Make ready 1 yellow pepper
- Take 1 onion
- Make ready 1 jar kalamata olives
- Prepare 1 clove garlic
- Get 1 red pepper
- Take 1 can tinned tomatoes
- Get 2 sprigs if rosemary
- Take Dash balsamic vinegar
- Get to taste Salt and pepper
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. Lay the parma ham slices side by side, with a. Spread over the top of the monkfish fillets, then wrap in slices of Parma ham.
Steps 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 😊
Lay the parma ham slices side by side, with a. 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. Salt and freshly ground black pepper. Start by finely chopping the parsley and oregano, then mix them together.
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