1. Heat the oven to gas 7, 220°C, fan200°C. Toss the potato wedges in a large shallow roasting tin with 2 tbsp oil; season and spread out. Roast for 15 mins until starting to soften.
2. Meanwhile, pat the fi sh dry with kitchen paper and season well on both sides. Mix the piri-piri seasoning with 2 tbsp oil.
3. Turn the wedges over, then scatter in the broccoli, green beans and peas. Roast for 10 mins, then add the fi sh fi llets. Drizzle everything with the spiced oil, rubbing into the fi llets, then roast for 8-10 mins until the fi sh is cooked through. Mix the yogurt with the parsley and a crack of black pepper, then serve alongside the traybake with the chilli slices for those who like a more of a kick.
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