Thai Mackerel & Sweet Potato Traybake

This recipe was inspired by one on BBC Good Food. I swapped broccoli for spinach so that I could keep it all in one pan and save on the washing up. You do need a food processor or blender for this one to make the curry paste, but other than that it is really simple to cook. If you don’t have a food processor you could just use a shop bought thai curry paste instead, but I don’t think it would taste as fresh. This meal packs plenty of nutrients; omega 3 from the mackerel, vitamin C from the spinach and vitamin A from the sweet potato. It is a well balanced dish containing protein, carbohydrate and good fat. It does take a little time to prepare but once its in the oven you can just leave it.  

Print Recipe

Thai Mackerel & Sweet Potato Traybake

Keyword

Carrot, Lime, Mackerel, Pepper, Shallots, Spinach, Spring Onion, Sweet Potato

Prep Time

15 minutes

Cook Time

50 minutes

Servings

people

Ingredients

For the curry paste:

• 1 tbsp smoked paprika
• 1 tbsp lemongrass puree
• 1 thumb sized piece fresh ginger
• 1-2 chillies depending how hot you like it
• 2 cloves garlic
• 1 lime
• 3-4 small shallots

For the Traybake:

• 1 tsp coconut oil
• 400 g sweet potato approx.
• 1 onion
• 1 pepper
• 1 carrot
• 100 g spinach approx.
• 4 mackerel fillets
• 2-3 spring onions
• 1 small handful fresh coriander

Keyword Carrot, Lime, Mackerel, Pepper, Shallots, Spinach, Spring Onion, Sweet Potato Prep Time 15 minutes Cook Time 50 minutes Servings people Ingredients For the curry paste: 1 tbsp smoked paprika 1 tbsp lemongrass puree 1 thumb sized piece fresh ginger 1-2 chillies depending how hot you like it 2 cloves garlic 1 lime 3-4 small shallots For the Traybake: 1 tsp coconut oil 400 g sweet potato approx. 1 onion 1 pepper 1 carrot 100 g spinach approx. 4 mackerel fillets 2-3 spring onions 1 small handful fresh coriander

Instructions

1. Preheat oven to 200 degrees celsius.
2. Peel and cut the shallots, ginger and garlic in to small chunks.
3. Half the chillies.
4. Remove the zest from the lime and then cut in half.
5. Peel off the remaining lime skin and pick out any pips.
6. Place the shallots, ginger, chillies, garlic, lemon grass, smoked paprika, lime zest and flesh in to the small bowl of your food processor or blender and whizz until smooth. Set to one side.
7. Peel and slice the sweet potatoes in to bite sized chunks.
8. Peel and slice the onion in to thin wedges.
9. Slice the pepper in to small chunks.
10. Peel and cut the carrot in to matchsticks.
11. Add all the prepared vegetables to a large roasting tray with the coconut oil.
12. Pour over the curry paste and massage it in to the vegetables with your hands. Make sure everything is coated.
13. Place the tray in the oven and leave for 45 minutes.
14. With around 5 minutes left on your timer, heat grill to high.
15. Peel and slice the spring onions in to thin rounds. Shred the coriander.
16. Once the timer is up, remove the tray from the oven and give it a stir.
17. Add the spinach to the roasting tray and stir it through the other vegetables.
18. Lay the mackerel fillets across the top of the vegetables and place under the grill for 4-5 minutes until the mackerel is cooked.
19. Sprinkle over the spring onion and coriander, then divide between 2 plates and enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.