Prepared piri-piri tilapia with smashed potatoes

Technique

Warmth broiler to 220C/200C fan/gas 7. Heat up the potatoes until cut delicate, at that point deplete. Spread out on an expansive heating plate and tenderly squash with the back of a spatula. Include the peppers, shower with the vinegar and oil, season well and dish for 25 mins.

Put the piri-piri fixings in a nourishment processor with some salt. Purée until fine, at that point fill a bowl. Put the fish on a preparing 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.