Monkfish in Parma ham with kalamata olive ratatouille. If you haven't got any new potatoes, try dicing a large white potato instead. Serve scattered with the remaining basil. KEEP IT FRESH: ETHICALLY SOURCED MONKFISH Our monkfish comes from the Mediterranean coast where its populations are closely monitored making sure monkfish.
Just add asparagus spears, baby sweetcorn and some hot and crispy roast potatoes for a. Wrap the Parma ham around the monkfish. You may need to secure with a toothpick. You can have Monkfish in Parma ham with kalamata olive ratatouille using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Monkfish in Parma ham with kalamata olive ratatouille
- It’s of monkfish.
- You need of Parma ham.
- You need of courgettes.
- You need of yellow pepper.
- It’s of onion.
- Prepare of kalamata olives.
- It’s of garlic.
- Prepare of red pepper.
- You need of tinned tomatoes.
- You need of if rosemary.
- It’s of balsamic vinegar.
- Prepare of Salt and pepper.
Place the monkfish in an ovenproof dish with a tablespoon of water. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Parma Ham Kalamata Olives Capers Sandwiches. Season well with salt and pepper then wrap the parma h am around the fish trying to cover all the flesh. Ask the fishmonger to remove as much membrane as possible from the skinned monkfish.
Monkfish in Parma ham with kalamata olive ratatouille instructions
- 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 😊.
For the Monkfish: To prepare monkfish season with black 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. The salty-sweet taste of Parma ham or bacon is a delicious complement.