Name: Baked piri-piri tilapia with crushed potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
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; 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

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Baked piri-piri tilapia with crushed potatoes

Baked piri-piri tilapia with crushed potatoes

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.6 out of 5.28 ratingsRate

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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

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal318

low
fat9g

low
saturates1g
carbs30g
sugars9g
fibre6g
protein26g
salt0.4g

Method

step 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.
step 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.

Recipe from Good Food magazine, April 2016

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A star rating of 4.6 out of 5.28 ratings

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