Name: Thai mackerel & sweet potato traybake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 red chillies deseeded and roughly chopped, plus extra sliced chillies to serve; 4 shallots roughly chopped; 2 garlic cloves; 1 thumb-sized piece ginger peeled and chopped; 1 lemongrass stalk; 1 tbsp hot smoked paprika; 2 limes zested and juiced, plus wedges to serve; 200g sweet potato peeled and cut into 1cm cubes; 1 tbsp rapeseed oil; 2 red peppers deseeded and sliced; 3 lime leaves; 4 raw mackerel fillets; 4 spring onions trimmed and sliced; small bunch coriander chopped; 320g broccoli steamed, to serve

Thai mackerel & sweet potato traybake

Serve mackerel in a traybake packed with sweet potato, red peppers and plenty of Thai flavours to make this healthy Asian-inspired supper

1 hr 15 min total 30 min prep 45 min cook 4 388 cal

Instructions

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1 Put the chillies, shallots, garlic cloves, ginger, lemongrass, paprika, lime zest and juice and 1 tbsp water into a small food processor and blitz to a smooth paste.
2 Heat oven to 200C/180C fan/gas 6. Put the sweet potato in a large roasting tin and toss with the oil. Add the curry paste, peppers and lime leaves and roast for 35-40 mins until the potato is tender. Heat the grill to high.
3 Slash the mackerel skin a few times with a sharp knife. Arrange the fish over the veg, skin-side up, then grill for 4-5 mins until the skin is blistered and the flesh is cooked through.
4 Scatter over the spring onions, coriander and extra chillies, then squeeze over the lime wedges. Serve with the steamed broccoli.