Sweet potatoes, baccalà, olives and cherry tomatoes

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Sweet potatoes, baccalà, olives and cherry tomatoes

The mason jar cooking method is perfect to prepare toothsome main courses with seafood and fish in just few minutes: try this mason jar meal with sweet potatoes, baccalà - rehydrated salted codfish -, olives and cherry tomatoes.

Ingredients

150 g Orogel Sweet Potato Sticks
100 g baccalà or salted codfish (rehydrated, de-salted and skinless)
4 cherry tomatoes
6 black pitted olives from Liguria
1 tablespoon capers
1 sprig of parsley
extra virgin olive oil
salt

15

1

Easy

Main Courses

Microwave

Method

Cut cherry tomatoes into halves.
Season the sweet potatoes with a drizzle of olive oil and a pinch of salt.
Put the potato sticks in the jar and alternate them with codfish dices and cherry tomatoes. Then, add the olives and some parsley leaves.
Put the lid on and microwave for 3 minutes at 750 Watts.