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

Name: FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 white fish fillets, skinless; 1 lemon, sliced into rounds; 2 tbsp basil, finely chopped; salt flakes; olive oil; 10 whole black olives, pips removed; 10 green olives; 1 garlic, crushed; 2 sun dried tomatoes; 1/4 cup parsley, chopped; 1/4 cup olive oil; 1 sweet potato, sliced into rounds; 2 baby potatoes, cut into rounds; rocket leaves; 250 grams cherry tomatoes; salt flakes; olive oil; 1 baking paper, cut into 2 squares; 4 rashes of bacon

VegOut @cook_3009173

easy. . . delicious. . .

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

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VegOut @cook_3009173

easy. . . delicious. . .

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Ingredients

40 mins

2 servings

fish pockets
2white fish fillets, skinless
1lemon, sliced into rounds
2 tbspbasil, finely chopped
salt flakes
olive oil
tepenard
10whole black olives, pips removed
10green olives
1garlic, crushed
2sun dried tomatoes
1/4 cupparsley, chopped
1/4 cupolive oil
chips
1sweet potato, sliced into rounds
2baby potatoes, cut into rounds
extra
rocket leaves
250 gramscherry tomatoes
salt flakes
olive oil
1baking paper, cut into 2 squares
4rashes of bacon

Cooking Instructions

40 mins

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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VegOut @cook_3009173

on April 19, 2015 08:17

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