By wrapping the monkfish in Parma ham, it gets extra flavor and stays tender. Together with the potatoes and roasted vegetables, you can easily put a complete meal on the table.
Ingredients
-
600 g monkfish, cut into 4 small pieces
-
700 gr baking potatoes
-
1 red onion (thin slices)
-
2 courgettes, sliced
-
1 red bell pepper, chopped
-
1 clove garlic, sliced
-
4 tbsp tomato tapenade
-
4 slices of Parma ham
-
250 g small tomatoes
-
Handful of basil leaves, torn
-
(olive oil
- salt and pepper
Preparation method
- Preheat the oven to 220 °C (Convection 200 °C).
- Divide the potatoes, red onion, zucchini, pepper and garlic over a large baking dish. Drizzle with some olive oil and sprinkle with salt and pepper to taste.
- Place the baking dish in the oven and roast the potatoes and vegetables for about 30 minutes until done.
- Spread all 4 monkfish steaks with 1 tbsp tomato tapenade and wrap them in a slice of Parma ham.
- Place the monkfish with the tomatoes next to the potatoes and vegetables and bake the monkfish for 15 minutes until done.
- Remove the baking dish from the oven and sprinkle the basil leaves over it, serve immediately.
This recipe was created in collaboration with visrecepten.nl .