Baked piri-piri tilapia with crushed potatoes

Baked piri-piri tilapia with crushed potatoes

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(3 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4

A healthy low-fat, low-calorie fish dish that's bursting with flavour as well as being rich in fibre, folate, iron and vitamin C

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal318
  • fat9g
  • saturates1g
  • carbs30g
  • sugars9g
  • fibre6g
  • protein26g
  • salt0.4g
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Ingredients

  • 600g small new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 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)
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 tsp chilli flakes
  • 2 garlic cloves
  • juice and zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 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.

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