Heat furnace to fan / gas 7 of 220C/200C. Boil the knife-tender potatoes, then dry. Spread over a big baking tray and squeeze softly with a spatula’s back. Add the peppers, chop the salt and water, condition well and roast for 25 minutes.
Place the piri-piri components with some salt in a food processor. Puree until it’s all right, then throw in a bucket. Put the fish over some of the piri-piri sauce on a baking tray and spoon. Season and bake for the last 10 minutes of boiling moment for the potatoes. Serve with the additional sauce on the side and a green salad.