I had a bottle of piri-piri sauce lurking in the back of the pantry, and put it to use in this simple dish.
First, scrub new potatoes (leaving the skins on adds to the flavour) and boil in salted water until cooked, about 20 minutes.
Drain and let cool for a while, then gently squash with your thumb until beginning to crack open, pull apart into rough chunks,
then toss gently in a little hot olive oil in a roasting dish, season with salt flakes and freshly-ground black pepper and roast
for about 30 minutes in a 180°C oven until crispy and browned at the edges. Meanwhile, place skinless fillets of white fish
(I used hake) on a greased baking sheet, brush liberally with piri-piri sauce and bake with the potatoes for 10-15 minutes.
Serve with the potatoes and a green veg, garnished with chopped parsley.