Capres are in fact unopened flower buds of the Capparis spinosa. To conserve them they can be put on salt or in vinegar.

Rinse 500 grams of cherry tomatoes. Halve them. Put in an oven dish. Add 4 chopped garlic cloves, a handful of chopped fresh basil, 1 chili, 3 table spoons of chopped drained capres on vinegar. Add a drizzle of olive oil and a drizzle of soy sauce. Bake in the oven at 180° for 20 mins.

Season 2 fish filets with pepper, salt and some olive oil.

Stir the tomatoes. Put them on the side. Put the fish in the middle. Bake for 10 mins. Finish with fresh basil.

Thanks Libelle en Pascale Naessens for inspiring me today.

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