Name: Peri-peri Cape Whiting steaks with hasselback potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1/4 cup vegetable oil; 1 red pepper deseeded and chopped; 5 birds eye chilli chopped; 10 baby tomatoes; 2 garlic cloves; 2 tbsp paprika; 1 tbsp white vinegar; 1 tbsp sugar; lemon juice; sugar, salt and pepper to taste; 4 large potatoes washed and dried; 150 g butter melted; salt and black pepper; 20 g chives chopped; 1 x 500 g Sea Harvest Cape Whiting Steaks

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Ingredients (15)

Peri-Peri Sauce

1/4 cup	vegetable oil
1	red pepper — deseeded and chopped
5	birds eye chilli — chopped
10	baby tomatoes
2	garlic cloves
2 tbsp	paprika
1 tbsp	white vinegar
1 tbsp	sugar
	lemon juice
	sugar, salt and pepper to taste

Hasselback Potatoes

4 large	potatoes — washed and dried
150 g	butter — melted
	salt and black pepper
20 g	chives — chopped

Fish

1 x 500 g

Sea Harvest Cape Whiting Steaks 

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Method:

Peri-Peri Sauce

Place all of the ingredients for the sauce into a large bowl and blitz with a hand blender.

Hasselback Potatoes

Preheat the oven to 220 ºC.

Using a sharp knife, cut parallel slits widthways into the potatoes but do not go all the way to the bottom of the potato (the slits should be close together and quite thin).

Brush the potatoes with half of the melted butter and try to get it into the slits. Season with salt and pepper and place onto a foil lined baking tray. After 30 minutes you will see the slits in the potatoes starting to open up. Brush the potatoes with the remaining butter and continue baking for a further 20 minutes.

Fish

After 20 minutes, turn the heat down to 180 ºC. Place the Cape Whiting steaks onto another foil lined tray and brush the tops and sides with the peri-peri sauce.

Move the potatoes down to the bottom rack of the oven and place the fish on the middle rack. Bake for 20 minutes, at the 10 minute mark, re-baste with peri peri sauce. Continue to cook until the fish is firm but still moist.

Remove the crispy hasselback potatoes from the oven and garnish with chopped chives. Serve with the peri-peri Cape Whiting steaks with extra sauce on the side. Finish with a squeeze of lemon.