Piri-piri Fish (gf)

Piri-piri sauce is always on high rotation at my house. I love to serve it with lamb, chicken, eggs and seafood. You can adjust the spiciness by adding ground chilli to taste. Crispy roasted potatoes or kūmara are a great accompaniment.

1 tablespoon olive oil and a knob of butter

450 grams fish fillets (I used gurnard)

sea salt and ground pepper

PIRI-PIRI SAUCE

2 roasted red capsicums (see Cook’s note)

6 Peppadew hot pickled peppers

2 tablespoons olive oil

2 cloves garlic, crushed

1 tablespoon red wine vinegar or sherry vinegar

1 teaspoon sea salt

½ teaspoon each ground cumin and smoked paprika

TO SERVE

1 cup thick plain yoghurt

handful rocket or watercress

PIRI-PIRI SAUCE: Place all the ingredients in a food processor and blitz until well chopped.

Heat the oil and butter in a large sauté pan. Season the fish and sauté until golden and just cooked through.

TO SERVE: Spread the yoghurt over plates and top with the fish. Add dollops of piri-piri, the rocket and a grind of pepper. SERVES 2

COOK’S NOTES: Jars of roasted red capsicums are available at Farro and other food stores. Leftover piri-piri will keep in a sealed container in the fridge for 1 week.