Thai Mackerel & Sweet Potato Traybake
Servings Prep Time
2people 15minutes
Cook Time
Servings Prep Time
2people 15minutes
Cook Time
For the curry paste:
For the Traybake:
  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.