How to Prepare Appetizing FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE

FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE.

FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE You can cook FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE using 23 ingredients and 8 steps. Here is how you cook that.

Ingredients of FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE

  1. It’s of fish pockets.
  2. Prepare 2 of white fish fillets, skinless.
  3. It’s 1 of lemon, sliced into rounds.
  4. Prepare 2 tbsp of basil, finely chopped.
  5. You need of salt flakes.
  6. You need of olive oil.
  7. It’s of tepenard.
  8. You need 10 of whole black olives, pips removed.
  9. It’s 10 of green olives.
  10. It’s 1 of garlic, crushed.
  11. It’s 2 of sun dried tomatoes.
  12. It’s 1/4 cup of parsley, chopped.
  13. You need 1/4 cup of olive oil.
  14. You need of chips.
  15. You need 1 of sweet potato, sliced into rounds.
  16. It’s 2 of baby potatoes, cut into rounds.
  17. You need of extra.
  18. Prepare of rocket leaves.
  19. You need 250 grams of cherry tomatoes.
  20. It’s of salt flakes.
  21. It’s of olive oil.
  22. Prepare 1 of baking paper, cut into 2 squares.
  23. It’s 4 of rashes of bacon.

FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE instructions

  1. Preheat oven to 220c..
  2. Place 2 rounds of lemon onto baking paper. Then the fish on top. Sprinkle with the basil, season then drizzle some olive oil. Fold baking paper. Place in oven. Cook for 10-15 minutes..
  3. Put tomatoes in a baking tray, season and drizzle some olive oil. Place in oven along with the fish..
  4. In a food processor place all the tepenard ingredients. Blitz until its fine but not a smooth paste. Place into a bowl and set aside..
  5. Meanwhile. Deep fryer. Or pour olive oil in a fry pan. Med-high heat. Cook the bacon rashes until golden and crispy, they will continue to go crispy when removed. Remove from heat and allow to cool. Then blitz in food processor until fine..
  6. Now cook the chips in batches. Remove, drain on handpaper. Set aside..
  7. Remove fish and tomatoes from oven. Set aside to cool slightly..
  8. Serve fish on plates, unopened, along with the chips, rocket, tomatoes and tepenard. Serve immediately..

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