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Monkfish in Parma ham with kalamata olive ratatouille
Introduce
Chef :
Philip PantelidesMonkfish in Parma ham with kalamata olive ratatouille
Monkfish is one of my favourite fish. It’s very meaty and balances well with salty ham and olives
Ingredient
Food ration :
2 people
1
monkfish
4 slices
Parma ham
1
onion
1 jar
kalamata olives
1 clove
garlic
1 can
tinned tomatoes
2 sprigs
if rosemary
Dash
balsamic vinegar
to taste
Salt and pepper
Cooking instructions
* Step 1
Preheat the oven into 200c
* Step 2
Slice the courgettes, peppers, onions, chilli and garlic and place in a roasting tray with the olives
* Step 3
Chop the rosemary and mix in with the tomatoes and balsamic vinegar. Season with salt and pepper.
* Step 4
Roast in the oven for 20mins
* Step 5
Meanwhile fillet the monkfish and wrap with Parma ham
* Step 6
Remove the tray from the oven place the monkfish on top and roast for another 10mins
* Step 7
Serve the monkfish on top of the ratatouille and enjoy 😊
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