Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Baked piri-piri tilapia with crushed potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 600g small new potatoes
- 2 red pepperscut into chunky pieces
- 1 tbsp red wine vinegar
- drizzle of extra virgin olive oil
- 4 large pieces tilapiaor cod
- green saladto 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
Nutrition: per serving
- kcal318low
- fat9glow
- 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.
