Thai mackerel & sweet potato traybake served in a roasting dish

Thai mackerel & sweet potato traybake

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal388
fat20g
saturates4g
carbs24g
sugars14g
fibre9g
protein22g
salt0.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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 kaffir lime leaves and roast for 35-40 mins until the potato is tender. Heat the grill to high.

  • STEP 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.

  • STEP 4

    Scatter over the spring onions, coriander and extra chillies, then squeeze over the lime wedges. Serve with the steamed broccoli.

Goes well with

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    Overall rating

    Rating: 4 out of 5.3 ratings
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