Hey everyone, it is me, Dave, welcome to my 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. This time, I’m gonna make it a bit unique. This will be really delicious.

Monkfish in Parma ham with kalamata olive ratatouille is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Monkfish in Parma ham with kalamata olive ratatouille is something which I have loved my entire life.

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. Just add asparagus spears, baby sweetcorn and some hot and crispy roast potatoes for a.

To begin with this particular recipe, we must 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 cook that.

The ingredients needed to make Monkfish in Parma ham with kalamata olive ratatouille:

1. Get 1 monkfish
2. Take 4 slices Parma ham
3. Prepare 2 courgettes
4. Make ready 1 yellow pepper
5. Make ready 1 onion
6. Make ready 1 jar kalamata olives
7. Make ready 1 clove garlic
8. Make ready 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

Don't worry if the fat seems a bit high–it's mostly the heart-healthy kind from the fish. Nestle fish in vegetables; cover loosely with foil. If you haven't got any new potatoes, try dicing a large white potato instead. Season well with salt and pepper then wrap the parma h am around the fish trying to cover all the flesh.

Steps 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 😊

Ask the fishmonger to remove as much membrane as possible from the skinned monkfish. Wrap the fish fairly tightly with the parma ham. Line the bottom of an earthenware or other low-sided. 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.

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