Thai mackerel & sweet potato traybake

• red chillies↗2

  deseeded and roughly chopped, plus extra sliced chillies to serve

• shallots↗4

  roughly chopped

• garlic cloves↗2
• ginger↗1 thumb-sized piece thumb-sized piece

  peeled and chopped

• lemongrass stalk1
• hot smoked paprika↗1 tbsp tbsp
• limes↗2

  zested and juiced, plus wedges to serve

• sweet potato↗200g g

  peeled and cut into 1cm cubes

• rapeseed oil↗1 tbsp tbsp
• red peppers↗2

  deseeded and sliced

• lime leaves3
• raw mackerel↗4

  fillets

• spring onions↗4

  trimmed and sliced

• coriandersmall bunch

  chopped

• broccoli↗320g g

  steamed, to serve

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 4

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