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Thai mackerel & sweet potato traybake | Daily Dine

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

dinnermain-coursesupperfishgluten-free💪healthy💪low-caloriesweet-potatoes

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 75 minutes

Servings: 4

Nutritional Information

Calories:388 kcal

Carbohydrate:24 g

Fat:20 g

Dietary Fiber:9 g

Protein:22 g

Saturated Fat:4 g

Sodium:0.4 mg

Sugar:14 g

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

Instructions

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.