Sweet And Smokey Monk Fish With Tawny Sauce

Name: Sweet And Smokey Monk Fish With Tawny Sauce
Ingredients: 6 Big potatoes, cut in cubes; 4 Tomatoes, sliced; 1 Onion, sliced; 6 Cloves garlic, chopped; 600 g New Zealand Monk Fish fillets; 2 Carrots, cut alongside then in 4; 1 tbsp Belicious Portuguese spice; 1 tbsp Belicious Piri-Piri medium; 150 ml Olive Oil; 100 ml Tawny; 2-3 tsp Belicious Harissa; Basil leaves; Olives

Shopping list!

6 Big potatoes, cut in cubes
4 Tomatoes, sliced
1 Onion, sliced
6 Cloves garlic, chopped
600 g New Zealand Monk Fish fillets
2 Carrots, cut alongside then in 4
1 tbsp Belicious Portuguese spice
1 tbsp Belicious Piri-Piri medium
150 ml Olive Oil
100 ml Tawny

To Decorate

2-3 tsp Belicious Harissa
Basil leaves
Olives

Now the fun begins!

Place potatoes at the bottom of a stick free sauce pan.
Place all other ingredients scattered carefully on top of the potatoes- fish, onions, carrot, tomatoes, garlic, Portuguese spice, Piri-piri, salt to taste.
Spread out the olive oil and Tawny over all the food to cover the top.
Bring to a fast hot boil, then shuffle gently with a spatula from the side to the middle, without stirring, to bring some of the juices to the bottom of the pan.
Switch to low, and leave to cook for 40 min.
Spoon to a serving dish, and decorate with Basil leaves, olives and Harissa.