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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 

To Decorate

  • 2-3 tsp Belicious Harissa
  • Basil leaves
  • Olives

Instructions

  • 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.