Ingredients:

600 g 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

1 tsp chilly flakes

2 garlic cloves

juice and zest 1 lemon

1 tbsp red wine vinegar

2 tbsp extra virgin olive oil

1 tbsp smoked paprika

Directions:

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.

Bon Appetit!