Baked piri-piri tilapia with crushed potatoes

Baked piri-piri tilapia with crushed potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 10 mins Cook: 25 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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)



    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



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

  • 1 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
30th Jun, 2020
Easy and tasty. I used cod instead of tilipia and it worked great. I added quite a lot of sauce and cooked it skin up in the oven for about 15 mins. I would recommend not adding the juice of a whole lemon, the zest makes it very lemony and the vinegar adds acidity. I think it would be too acidic.
Ben Chittenden's picture
Ben Chittenden
31st Aug, 2019
Nice dish but cook time is more like 40 minutes
5th Jun, 2018
Spicy but delicious. even got my fussy son to eat it when he put a bit of everything in a wrap. If you don't like too much spice then reduce the chilli flakes but I would urge you to give it a go as it states and then alter next time if required.
27th Jan, 2017
This is a delicious dish! I didn't have pickled peppers and used fresh ones instead. Full of flavour and made my son eat the fish!!! I had more than enough of the piri piri sauce so I froze half to use later with chicken.
ThomLeigh's picture
27th Jan, 2017
this recipe is a bit fishy
16th Jan, 2017
Tilapia is a great economical fish. We love this recipe, sometimes serving rice instead of potatoes. Fine green beans are a good side dish with this
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?