Hey everyone, I hope you’re having an amazing day today. 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’m gonna make it a little bit unique. This is gonna smell and look delicious.
If you haven't got any new potatoes, try dicing a large white potato instead. 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.
Monkfish in Parma ham with kalamata olive ratatouille is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Monkfish in Parma ham with kalamata olive ratatouille is something which I’ve loved my entire life.
To get started with this 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 can achieve it.
The ingredients needed to make Monkfish in Parma ham with kalamata olive ratatouille:
- Make ready 1 monkfish
- Make ready 4 slices Parma ham
- Take 2 courgettes
- Take 1 yellow pepper
- Take 1 onion
- Take 1 jar kalamata olives
- Make ready 1 clove garlic
- Make ready 1 red pepper
- Prepare 1 can tinned tomatoes
- Take 2 sprigs if rosemary
- Take Dash balsamic vinegar
- Get to taste Salt and pepper
Lay a leaf of basil on each fillet, wrap in parma ham in a hot pan with a little olive oil. Sear monkfish, add a little butter, thyme and garlic, basting fish with foaming butter. Remove and allow to rest for a couple of minutes. Don't worry if the fat seems a bit high–it's mostly the heart-healthy kind from the fish.
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 😊
Nestle fish in vegetables; cover loosely with foil. Top with basil leaves and capers. Season the fish with salt and freshly ground black pepper and wrap with the Parma ham. Heat an ovenproof frying pan and add the fillet. For the risotto, melt the butter with the olive oil in a saucepan over a medium heat.
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