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Photo of Sweet chilli fish and chips tray bake by WW

Sweet chilli fish and chips tray bake

Total Time
50 min
10 min
40 min
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!


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


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


  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.


Choose thin fish fillets for this recipe such as perch, basa or dory.