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Thai mackerel & sweet potato traybake served in a roasting dish

Thai mackerel & sweet potato traybake

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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
low inkcal388


  • 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


  • 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 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.

Recipe from Good Food magazine, July 2019

Goes well with


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A star rating of 3.9 out of 5.7 ratings

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