Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, monkfish in parma ham with kalamata olive ratatouille. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Monkfish in Parma ham with kalamata olive ratatouille is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Monkfish in Parma ham with kalamata olive ratatouille is something which I’ve loved my entire life. They are fine and they look wonderful.
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. If you haven't got any new potatoes, try dicing a large. Theo Randall, head chef at the Intercontinental Park Lane hotel, shows you how to cook an amazing Italian-inspired Monkfish dish, with datterini tomatoes.
To get started with this recipe, we have to first prepare a few ingredients. You can have monkfish in parma ham with kalamata olive ratatouille using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Monkfish in Parma ham with kalamata olive ratatouille:
- Prepare 1 monkfish
- Prepare 4 slices Parma ham
- Make ready 2 courgettes
- Prepare 1 yellow pepper
- Take 1 onion
- Make ready 1 jar kalamata olives
- Get 1 clove garlic
- Prepare 1 red pepper
- Take 1 can tinned tomatoes
- Take 2 sprigs if rosemary
- Make ready Dash balsamic vinegar
- Take to taste Salt and pepper
Roasted Monkfish Wrapped in Parma Ham Recipe For delicious Tagine of monkfish, potatoes, cherry tomatoes & black olives then view our easy to follow recipe here at Lakeland. Also, both the ham and bread have high salt content, so extra salt shouldn't be necessary. *To peel the prawns, twist off the head, peel away the legs and shell. The salty-sweet taste of Parma ham or bacon is a delicious complement.
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 😊
Also, both the ham and bread have high salt content, so extra salt shouldn't be necessary. *To peel the prawns, twist off the head, peel away the legs and shell. 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. Monkfish with Parma Ham & Pea Purée.
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