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 pickled red peppers
1 tsp chili flakes
1 tbsp garlic infused oil
juice and zest 1 lemon
2 tbsp extra virgin olive oil
1 tbsp smoked paprika
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.
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.
Recipe adapted from: Good Food