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We hope you got benefit from reading it, now let’s go back to monkfish in parma ham with kalamata olive ratatouille recipe. You can cook monkfish in parma ham with kalamata olive ratatouille using 12 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Monkfish in Parma ham with kalamata olive ratatouille:
- Provide 1 monkfish
- You need 4 slices Parma ham
- Take 2 courgettes
- Provide 1 yellow pepper
- Use 1 onion
- Use 1 jar kalamata olives
- Use 1 clove garlic
- Take 1 red pepper
- You need 1 can tinned tomatoes
- Prepare 2 sprigs if rosemary
- Get Dash balsamic vinegar
- Use to taste Salt and pepper
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 😊
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. 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.
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