Baked Piri-Piri Tilapia with Crushed Potatoes Recipe
Introduction
This baked piri-piri tilapia with crushed potatoes is a vibrant and flavorful dish that combines spicy, tangy sauce with tender fish and crispy roasted potatoes. It’s perfect for a quick weeknight dinner that feels both fresh and satisfying.
Ingredients
- 600g small new potatoes
- 2 red peppers, cut into chunky pieces
- 1 tbsp red wine vinegar (for roasting vegetables)
- Drizzle of extra virgin olive oil (for roasting vegetables)
- 4 large pieces tilapia or cod
- Green salad, to serve
- 6 hot pickled peppers (such as Peppadew)
- 1 tsp chilli flakes
- 2 garlic cloves
- Juice and zest of 1 lemon
- 1 tbsp red wine vinegar (for piri-piri sauce)
- 2 tbsp extra virgin olive oil (for piri-piri sauce)
- 1 tbsp smoked paprika
Instructions
- Step 1: Preheat your oven to 220°C (200°C fan/gas mark 7). Boil the new potatoes until they are just tender when pierced with a knife. Drain them well.
- Step 2: Spread the boiled potatoes on a large baking tray and gently crush them using the back of a spatula. Add the chunky red peppers to the tray, drizzle with 1 tablespoon of red wine vinegar and a little olive oil. Season generously with salt and pepper, then roast for 25 minutes.
- Step 3: While the vegetables roast, prepare the piri-piri sauce. In a food processor, combine the hot pickled peppers, chilli flakes, garlic cloves, lemon juice and zest, 1 tablespoon red wine vinegar, 2 tablespoons olive oil, smoked paprika, and a pinch of salt. Purée until the sauce is smooth.
- Step 4: Place the tilapia or cod pieces on a separate baking tray. Spoon some of the piri-piri sauce over the fish and season with a little salt and pepper.
- Step 5: When the potatoes have been roasting for 15 minutes, place the fish in the oven and bake for 10 minutes, so it finishes cooking alongside the potatoes.
- Step 6: Serve the roasted potatoes and peppers alongside the baked fish. Drizzle with any remaining piri-piri sauce and add a fresh green salad to complete the meal.
Tips & Variations
- Use cod instead of tilapia if you prefer a firmer, thicker fillet.
- Add fresh herbs like parsley or coriander to the salad for added freshness.
- Adjust the number of pickled peppers or chilli flakes to control the heat level in the sauce.
- For extra crispy potatoes, roast a little longer or switch to a higher oven temperature in the last few minutes.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the fish gently in the oven to avoid drying it out, and crisp the potatoes in a hot oven or toaster oven. Serve with fresh salad for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh chili peppers instead of pickled ones?
Yes, you can substitute fresh chili peppers, but the pickled peppers add a unique tangy flavor that complements the dish well. If using fresh, consider adding a splash of vinegar to maintain some acidity.
What can I serve with this dish besides a green salad?
This dish pairs nicely with steamed rice, crusty bread, or roasted vegetables for a heartier meal.
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Baked Piri-Piri Tilapia with Crushed Potatoes Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A flavorful and vibrant dish featuring tender tilapia baked with spicy piri-piri sauce, served alongside crispy crushed new potatoes roasted to perfection. This easy-to-make recipe combines bold flavors of smoked paprika, garlic, lemon, and hot pickled peppers for a delightful and satisfying meal, complemented by a fresh green salad.
Ingredients
Potatoes and Vegetables
- 600g small new potatoes
- 2 red peppers, cut into chunky pieces
- 1 tbsp red wine vinegar
- Drizzle of extra virgin olive oil
Fish
- 4 large pieces tilapia or cod
Piri-Piri Sauce
- 6 hot pickled peppers (Peppadew recommended)
- 1 tsp chilli flakes
- 2 garlic cloves
- Juice and zest of 1 lemon
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp smoked paprika
To Serve
- Green salad
Instructions
- Preheat Oven and Boil Potatoes: Heat the oven to 220°C (200°C fan/gas mark 7). Boil the small new potatoes in salted water until they are tender enough to pierce with a knife, then drain them well.
- Crush Potatoes and Prepare Vegetables: Spread the boiled potatoes on a large baking tray and gently crush them using the back of a spatula to create flattened pieces. Add the chunky red pepper pieces to the tray.
- Season and Roast Potatoes and Peppers: Drizzle the red wine vinegar and extra virgin olive oil over the potatoes and peppers, season generously with salt and pepper, then roast in the oven for 25 minutes until golden and crispy.
- Make Piri-Piri Sauce: While the potatoes roast, combine the hot pickled peppers, chilli flakes, garlic cloves, lemon juice and zest, red wine vinegar, extra virgin olive oil, smoked paprika, and a pinch of salt in a food processor. Purée until the sauce is smooth and well blended. Transfer to a bowl to use later.
- Prepare and Bake Fish: Place the tilapia or cod pieces on a separate baking tray. Spoon some of the prepared piri-piri sauce evenly over each piece of fish, seasoning lightly with salt and pepper. When the potatoes have about 10 minutes left to roast, place the fish in the oven and bake for 10 minutes until cooked through and flaky.
- Serve: Serve the roasted crushed potatoes and peppers alongside the baked piri-piri fish. Add extra piri-piri sauce on the side and a fresh green salad for a complete meal.
Notes
- You can substitute cod with any firm white fish if tilapia is unavailable.
- Adjust the quantity of chilli flakes and pickled peppers based on your preferred spice level.
- Use a sturdy spatula to crush the potatoes gently to avoid mashing them completely.
- Leftover piri-piri sauce can be stored in the refrigerator for up to 3 days and used as a marinade or dip.
- For a gluten-free meal, ensure pickled peppers and vinegar do not contain gluten additives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Portuguese-inspired
Keywords: baked tilapia, piri-piri sauce, crushed potatoes, roasted peppers, spicy fish recipe, easy dinner, healthy fish dish
