You’ve probably noticed by now that I have been going on about chillies for the last few weeks – well it’s not going to stop anytime soon. My chilli obsession has been growing, and it’s not because I have always been an avid fan of chillies, but my interest in them has started to increase; and as I get braver I try more daring spicy dishes. Chillies certainly add a kick to food; they add flavour and texture and are quite tasty; but it’s not just chillies that make this dish so delicious and exciting. Here’s your dish for the week – Baked piri-piri Tilapia.
Preparation time 10 mins | Cooking time 25 mins
Serves: 4
Ingredients
- 2 red peppers, cut into chunky pieces
- 1 green pepper, cut into chunky pieces
- 2 red onions, sliced
- 2 handfuls of Mushrooms (optional)
- Drizzle of extra virgin olive oil
- 4 large pieces tilapia or cod ( or 1 or 2 whole fishes)
- Coriander
- green salad, to serve
For the piri-piri sauce
- 6 red chillies (for milder flavour, use less chillies)
- 1 tsp chilli flakes
- 2 garlic cloves
- juice and zest of 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tbsp smoked paprika
- Salt to taste
Method
- Heat the oven to 220 ? C/200 ? C fan/gas 7. Add the red & green peppers, mushrooms and onions to an oven tray, drizzle with oil, season well, with salt and roast for 15 mins.
- Put the piri-piri ingredients in a food processor or blender with some salt – Purée until fine, and then pour into a bowl.
- Add the fish on top of the veggies, and spoon over some of the piri-piri sauce. Spread some coriander leaves around the fish. Add some extra salt if needed, and then bake for a further 10-15 mins.
- You can also grill the fish or cook it on the barbecue.
Serving
Serve everything with the left over piri-piri sauce, potatoes and a green salad on the side. You can also serve with fluffy rice. Enjoy!
Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.
You can find her work on www.kantakakes.com. Follow her on twitter @KantaKakes and Instagram @KantaTemba.
Two things I am beginning to warm up to, fish and chili. Although I like dried fish best, this is one dish that sounds (tastes?) good and is worth a try.
Btw, last time I visited India, I would beg the chef to please not include any chili in the dish but they always did…
When I came back home, I spent a whole week taking huge lumps of nshima with green veggies only just to flush the capsaicin out and restore my gut… (Can someone please bust this myth)
What ever you do …dont eat Tilapia from China- when one states piri piri it necesarily have to be hot – the should always be the option of medium, very hot.
I hear that fish farming (production) has already topped beef world over. I hear also that smaller fish farmers in China use poultry and livestock waste instead of commercial feed on their tilapia. Is that the reason why, by Jove, we should avoid tilapia from China?
In India, when you ask for mild chili you will still have a running nose and tears…
These chines feed them far worse things than that ..like raw sewerage!!
Yikes!!!
Thank you so much for these wonderful recepies. They are quick and easy to follow. Thank you
Chinese are not to be trusted. Lets grow our own food or else begging will reduce us to eating chinese raw sewage. Thanks for the recipes keep them coming.