Monkfish in Parma ham with kalamata olive ratatouille. 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 white potato instead.

You may need to secure with a toothpick. Place the monkfish in an ovenproof dish with a tablespoon of water. Serve with a side dish of peas with artichokes. You can have Monkfish in Parma ham with kalamata olive ratatouille using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Monkfish in Parma ham with kalamata olive ratatouille

1. It's 1 of monkfish.
2. Prepare 4 slices of Parma ham.
3. You need 2 of courgettes.
4. You need 1 of yellow pepper.
5. Prepare 1 of onion.
6. Prepare 1 jar of kalamata olives.
7. You need 1 clove of garlic.
8. You need 1 of red pepper.
9. You need 1 can of tinned tomatoes.
10. You need 2 sprigs of if rosemary.
11. You need Dash of balsamic vinegar.
12. It's to taste of Salt and pepper.

Scatter the lemon slices and whole. KEEP IT FRESH: ETHICALLY SOURCED MONKFISH Our monkfish comes from the Mediterranean coast where its populations are closely monitored making sure monkfish. 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.

Monkfish in Parma ham with kalamata olive ratatouille instructions

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 😊.

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. To arrange the dish, slice the monkfish wrapped in Parma ham into portions and arrange in the centre of each plate. Season the monkfish, then wrap each fillet in a slice of Parma ham.