Best Advice to Producing Perfect Monkfish in Parma ham with kalamata olive ratatouille
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To make an unforgettable Monkfish in Parma ham with kalamata olive ratatouille, here are the ingridients required:
- Take 1 of monkfish.
- Provide 4 slices of Parma ham.
- Use 2 of courgettes.
- Provide 1 of yellow pepper.
- Take 1 of onion.
- Get 1 jar of kalamata olives.
- Prepare 1 clove of garlic.
- Provide 1 of red pepper.
- Take 1 can of tinned tomatoes.
- Take 2 sprigs of if rosemary.
- Prepare Dash of balsamic vinegar.
- Use to taste of Salt and pepper.
After preparing the components, next you are good to prepare your tasty Monkfish in Parma ham with kalamata olive ratatouille by following the instructions on this section:
- 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 delicious Tagine of monkfish, potatoes, cherry tomatoes & black olives then view our easy to follow recipe here at Lakeland. Monkfish with Parma Ham & Pea Purée. 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.
Recipe : Monkfish in Parma ham with kalamata olive ratatouille
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