Piri Piri Butter Fish + Veg One Tray

Name: Piri Piri Butter Fish + Veg One Tray
Yield: 2 servings
Ingredients: 370 g baby potatoes (cut into 3cm chunks); 140 g baby carrots (sliced lengthways); 2 spring onions (sliced lengthways); 150 g broccoli spears (sliced lengthways); thyme (few sprigs); 4 tbsp olive oil; 30 g butter (diced); 2 sea bass fillets (at room temp); salt; pepper; 120 g jarred roast peppers; 1 garlic (chunky, grated); 3 piri piri chilli peppers (trim off stalks); 1 paprika (tsp); chilli powder (pinch); 1 lemon (zest + juice of half); 1 red wine vinegar (tbsp)

A Portuguese-inspired one tray dinner paying tribute to piri piri sauce and its punchy flavours.

Yield2 servings

Ingredients

Directions

1
Preheat oven to 190C degrees and grab your 26cm by 26cm baking tray.
2
Add in potatoes, 2 tbsp olive oil + season with salt + pepper. Roast for 15mins.
3
Toss carrots, broccoli, spring onions, thyme together with 2 tbsp olive oil, salt + pepper. Add to tray + roast for 30mins.
4
Add all the piri sauce ingredients to a blender except the butter for 20 secs until smooth. Check seasoning.
5
Season bass fillets with salt + pepper.
6
Tear off a large piece of baking paper + add a little olive oil in the middle. Place fillets in the middle, spread 2/3 of the sauce over the fish.
7
Add the diced 30g butter on top of fish + make a papillote to seal the fish.
8
Drizzle any leftover sauce over the roast veg + the leftover 30g butter.
9
Place parcel on top turn heat up to 210C + into the oven for 10mins.
10
To plate up, open paper parcel, serve up fish with the sauce + the veg. Eat straight away!

See on Instagram

Related recipes

Aubergine Chickpea Gratin

Burnt Butter Pie

Chocolate Pistachio Brown Butter Loaf

Classic Tarte Tatin