Sweet chilli fish and chips tray bake
Orange sweet potato (kumara)
600 g, cut into chunky chips
Light sweet chilli sauce
500 g, ( 4 x 125g thin skinless fillets)
1 individual, thinly sliced diagonally
¼ cup(s), leaves, to serve
- 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.
- 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.
- Add fish and broccolini to the baking tray with sweet potato chips. Brush sweet chilli mixture over fish and season with pepper.
- Bake everything together for 10-15 minutes, until fish is cooked through and the broccolini is tender. Scatter over shallots and coriander to serve.