Baked piri-piri tilapia with crushed potatoes

 

Ingredients

• 600g small new potatoes
• 2 red peppers, cut into chunky pieces
• 1 tbsp red wine vinegar
• drizzle of extra virgin olive oil
• 4 large pieces tilapia or cod
• green salad, to serve

For the piri-piri sauce

• 6 hot pickled peppers (I used Peppadew)
• 1 tsp chilli flakes
• 2 garlic cloves
• juice and zest 1 lemon
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tbsp smoked paprika

Method

1. Heat oven to 220C/200C fan/gas 7. Boil the potatoes until knife-tender, then drain. Spread out on a large baking tray and gently crush with the back of a spatula. Add the peppers, drizzle with the vinegar and oil, season well and roast for 25 mins.
   
   
2. Put the piri-piri ingredients in a food processor with some salt. Purée until fine, then pour into a bowl. Put the fish on a baking tray and spoon over some of the piri-piri sauce. Season and bake for the final 10 mins of the potatoes’ cooking time. Serve everything with the extra sauce and a green salad on the side.