Cajun Spiced Fish

Pop the tilapia fillets into a dish and pat dry with kitchen towel.  Drizzle on a splash of oil. Season with salt and sprinkle on the Cajun blackening spice. TIP: Use less if you're not a fan of heat. It's hot! Use your hands to rub the spice all over the fish. Keep to one side. IMPORTANT: Wash your hands after handling raw fish.

Halve and peel the red onion then chop each half into 3 wedges. Add these to the baking tray with the sweet potato and roast until soft and caramelised at the edges, 10-15 mins. While the veggies are roasting halve the cherry tomatoes and pop into a bowl. Trim the root from the baby gem then chop widthways into 1cm thick strips. Add to the bowl with the tomatoes. Set aside. Roughly chop the coriander (stalks and all).

Pop the tortillas in a single layer on another baking tray and drizzle over some oil. Use 2 per person. Season with salt and pepper. Bake in the oven until crisp and golden, 5-7 mins. Meanwhile, put the red wine vinegar and olive oil (see ingredients for amount) into a small bowl and whisk together. Season with salt and pepper. We will add this to the tomatoes and baby gem just before serving.

When the sweet potatoes have 5 mins left in the oven, heat a splash of oil in a large frying pan over medium-high heat. When the oil is hot, carefully add the fish and fry until golden, 2-3 mins. Carefully turn the fish and cook on the other side until cooked through. IMPORTANT: The fish is cooked when the centre is opaque. Allow to rest for a minute and then use a fork to flake the fish into bite sized pieces.