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Best Idea to Preparing Appetizing FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE

Hoping to eat FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with useful instructions on cooking a FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE like a famous chef made.

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

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.

To prepare an extraordinary FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE, here are the ingridients required:

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

After preparing the components, now you are ready to make your tasty FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE by following the procedures on this section:

  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..

Drizzle olive oil over tomatoes and top with garlic, basil, thyme and salt. Wrap the foil around tomato mixture sealing tightly to keep juices inside. Abacus boasts a chic design and lounge culture in the heart of Camana Bay, with a focus on sustainability and farm-to-table food. Microwave fish parcels by Hala El-Shafie. Put tomatoes, lemon zest, garlic and capers in an oven proof dish.

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

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