Monkfish in ham coat filled with ratatouille

Name: Monkfish in ham coat filled with ratatouille
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 300 g Courgette; 1 Tomato; 1 red and yellow small pepper; 5 Stem(s) Thyme; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (approx. 800 g) small monkfish fillets; 1 TABLESPOON Lemon juice; 75–100 g thin slices of raw ham; 7-10 Tbsp Cling film; 7-10 Tbsp Kitchen yarn

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
300 g Courgette
1 Tomato
1 red and yellow small pepper
5 Stem(s) Thyme
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (approx. 800 g) small monkfish fillets
1 TABLESPOON Lemon juice
75–100 g thin slices of raw ham
7-10 Tbsp Cling film
7-10 Tbsp Kitchen yarn

Directions

1
Peel and finely chop the onion. Wash and clean the zucchini and tomatoes. Cut tomatoes into quarters and remove seeds. Halve, clean and wash the bell peppers. Cut vegetables into strips. Wash thyme, shake dry and pluck the leaves from 4 stems and chop them coarsely
2
Heat 2 tablespoons of oil in a frying pan. Sauté the onion and bell pepper for about 4 minutes, then add the courgette. Steam for another 3 minutes. Add tomatoes and thyme, heat briefly, season with salt and pepper
3
Wash the fish, dab dry and season with some salt and lemon juice. Place a piece of foil on the work surface. Place slices of ham on top, slightly overlapping. Place fish fillet on top and cover with vegetables. Place a second fish fillet on top. Wrap the fish in ham and tie with kitchen string
4
Place the fish on a greased baking tray and sprinkle with 3 tablespoons of olive oil. Cook the fish in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes while turning. Remove, sprinkle with remaining thyme and coarse pepper and serve