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

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We hope you got insight from reading it, now let’s go back to fish pockets, tepenard, roast cherry tomatoes, veggie chips and bacon crumble recipe. To cook fish pockets, tepenard, roast cherry tomatoes, veggie chips and bacon crumble you only need 23 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE:
  1. Take fish pockets
  2. Prepare 2 white fish fillets, skinless
  3. Provide 1 lemon, sliced into rounds
  4. Take 2 tbsp basil, finely chopped
  5. Prepare salt flakes
  6. Take olive oil
  7. Take tepenard
  8. Get 10 whole black olives, pips removed
  9. Prepare 10 green olives
  10. Prepare 1 garlic, crushed
  11. Provide 2 sun dried tomatoes
  12. Use 1/4 cup parsley, chopped
  13. You need 1/4 cup olive oil
  14. Use chips
  15. Provide 1 sweet potato, sliced into rounds
  16. Use 2 baby potatoes, cut into rounds
  17. Prepare extra
  18. You need rocket leaves
  19. You need 250 grams cherry tomatoes
  20. Use salt flakes
  21. Provide olive oil
  22. Take 1 baking paper, cut into 2 squares
  23. Provide 4 rashes of bacon
Steps to make FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE:
  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.

Cherry tomatoes tossed with olive oil and balsamic vinegar are roasted until sweet, sticky, and juicy in this quick and easy side dish. As a quick afterthought and in a hurry, I tossed my basket of cherry tomatoes with olive oil, salt and pepper, put them in a aluminum pie pan and placed in the Traeger. This simple vegetarian side dish can be served with meat, fish and veggie mains alike. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar.

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