Peri Peri Spiced Fish and Kiwi-Coriander Salsa

Meanwhile, peel the kiwi, then cut into 1cm small chunks. Halve the lime.

Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).

Halve any thick broccoli stems lengthways then halve the broccoli widthways. 

In a small bowl, combine the kiwi, coriander, sugar and olive oil for the salsa (see pantry for both amounts).

Add in a good squeeze of lime and season with salt and pepper. Mix well and set aside for later.

When the potatoes are just over halfway through, pat the basa dry with kitchen paper. Lay the fish onto a lined baking tray. 

Drizzle with oil, sprinkle over the peri peri seasoning and season with salt and pepper.

Rub to completely coat the fish in the seasoning. TIP: If you’d prefer not to handle raw fish directly, mix the peri peri seasoning with a drizzle of oil first, then use a spoon to spread the mixture evenly over the fish.

Bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Lower the heat and add the garlic and a splash of water.

Cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.