Portuguese Peri-Peri Fish Lettuce Wraps with Roasties

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using). Toss potatoes with a drizzle of oil on prepared tray and season with salt. Roast for about 25 minutes, until golden and tender. Turn once during cooking.
2. Pat fish dry and remove any remaining scales and bones. Cut widthways into 5-6cm pieces and toss in a shallow bowl with first measure of peri-peri marinade and salt (reserve remaining marinade). Season with pepper and set aside for 5-10 minutes to marinate.
3. While fish marinates, remove large outer leaves from lettuce and set aside, to serve. Thinly slice remaining lettuce and cabbage, and grate carrots. Place in a large bowl with mayonnaise and yoghurt. Season and toss to coat. Dice tomato 1cm and set aside.
4. Heat a drizzle of oil and butter in a large fry-pan on medium-high heat and cook fish for 1-2 minutes each side, until just cooked through.
5. Chop coriander.
6. To serve, fill a large lettuce leaf with salad, Portuguese peri peri fish and diced tomato. Top with a little peri peri marinade (if desired – it’s spicy) a dollop of yoghurt and coriander. Serve roasties on the side.