DINNER

THAI MACKEREL & SWEET POTATO TRAYBAKE

PREP TIME: 30 MINS COOK TIME: 45 MINS SERVES 4 (AS A MAIN)

2 red chillies, deseeded, roughly

chopped, plus extra sliced

chillies to serve

1 small brown onion, roughly chopped

2 cloves garlic

5cm piece ginger, peeled and chopped

1 stalk lemongrass

1 Tbsp smoked paprika

Zest and juice of 2 limes, plus extra wedges to serve

1 Tbsp water

200g orange sweet potato, cut into 1cm cubes

1 Tbsp olive oil

2 red capsicums, sliced

3 dried kaffir lime leaves

4 x 150g fresh mackerel fillets

4 green shallots, trimmed, sliced

Small bunch coriander, chopped

400g broccoli florets, steamed, to serve

1 Put chopped chilli, onion, garlic, ginger, lemongrass, paprika, lime zest and juice and the water in a small food processor. Cover and process, occasionally scraping down the side of bowl, until you have a smooth paste.

2 Preheat oven to 180°C (fan-forced). Line a large roasting tin with baking paper. Put the sweet potato and oil in the roasting tin and toss to combine. Add the curry paste, capsicum and kaffir lime leaves. Roast for 35-40 minutes, or until the potato is tender. 3 Preheat grill on high. Slash mackerel skin a few times with a sharp knife. Arrange fish over veg, skin-side up. Place under grill and cook for

4-5 minutes, until skin is blistered and flesh is cooked through.

4 Scatter over the sliced green shallots, coriander and extra chilli. Squeeze over the lime wedges.

Serve with the steamed broccoli.