Baked piri-piri tilapia with crushed potatoes

Warmth broiler to 220C/200C fan/gas 7. Heat up the potatoes until blade delicate, at that point channel. Spread out on a substantial heating plate and delicately pound with the back of a spatula. Include the peppers, shower with the vinegar and oil, season well and meal for 25 mins.

Put the piri-piri fixings in a sustenance processor with some salt. Purée until fine, at that point fill a bowl. Put the fish on a heating plate and spoon over a portion of the piri-piri sauce. Season and prepare for the last 10 mins of the potatoes’ cooking time. Serve everything with the additional sauce and a green plate of mixed greens as an afterthought.

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