|1/4 cup||vegetable oil|
|1||red pepper — deseeded and chopped|
|5||birds eye chilli — chopped|
|1 tbsp||white vinegar|
|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|
Place all of the ingredients for the sauce into a large bowl and blitz with a hand blender.
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.
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.
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