Sweet chilli fish and chips tray bake
2
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Homemade fish and chips have never looked – or tasted – as good. Don’t worry about peeling the sweet potato chips, the skin softens on roasting and helps the chips hold their shape when they become tender and caramelised. There’s more nutrition in the sweet potato skin too!
Ingredients
Orange sweet potato (kumara)
600 g, cut into chunky chips
Vegetable oil
3 tsp
Sesame seeds
2 tsp
Light sweet chilli sauce
2 tbs
Lime juice
1 tbs
Broccolini
2 bunch(es)
Skinless white fish, raw
500 g, ( 4 x 125g thin skinless fillets)
Green shallot(s)
1 individual, thinly sliced diagonally
Fresh coriander
¼ cup(s), leaves, to serve
Instructions
1
Preheat oven to 200°C. Place sweet potatoes, oil and sesame seeds in a large bowl. Season with salt and pepper, toss well, then spread over a large non-stick baking tray. Bake for 20 minutes, then turn and cook for a further 5 minutes.
2
Meanwhile, whisk sweet chilli sauce and lime juice in a small jug until combined. Place broccolini in a shallow heatproof bowl, cover with boiling water. Stand 2 minutes, then drain.
3
Add fish and broccolini to the baking tray with sweet potato chips. Brush sweet chilli mixture over fish and season with pepper.
4
Bake everything together for 10-15 minutes, until fish is cooked through and the broccolini is tender. Scatter over shallots and coriander to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.