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

Preheat oven to 220c.

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.

Put tomatoes in a baking tray, season and drizzle some olive oil. Place in oven along with the fish.

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.

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.

Now cook the chips in batches. Remove, drain on handpaper. Set aside.

Remove fish and tomatoes from oven. Set aside to cool slightly.

Serve fish on plates, unopened, along with the chips, rocket, tomatoes and tepenard. Serve immediately.