How to Make Any-night-of-the-week FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE

FISH POCKETS, TEPENARD, ROAST CHERRY TOMATOES, VEGGIE CHIPS and BACON CRUMBLE. While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper. Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily.

Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Fish and chips are the essential British dish. 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 it.

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

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

It's made with fried fish and French fries for a hearty meal. A crumble is usually made with apple, rhubarb or some other fruit that holds its shape when it is cooked. There's also a crumbly layer on top that adds a soft crunch with every bite. Cherry tomatoes tossed with olive oil and balsamic vinegar are roasted until sweet, sticky, and juicy in this quick and easy side dish.

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..

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. But the usual English breakfast is porridge or corn flakes with milk or cream and sugar, bacon and eggs, marmalade (made from oranges) with buttered toast, and tea or coffee. For a change you can have a boiled egg, cold ham or perhaps fish. Cherry Tomato and Yellow Squash Crumble. Tomatoes are baked with summer squash under a blanket of crispy breadcrumbs.