Photo of Sweet chilli fish & chips traybake by WW

Sweet chilli fish & chips traybake

Total Time
45 min
10 min
35 min
Friday-night fish suppers have never looked – or tasted – as good. Even better, it’s all cooked in the one roasting tin, so you won’t even have to worry about the washing up.


Sweet potato, raw

600 g, cut into chunky chips

Vegetable Oil

1 tablespoon(s)

Sesame Seeds

1 tablespoon(s)

Reduced sugar sweet chilli sauce

5 tablespoon(s)


1 zest(s) of 1

Lime Juice, Fresh

1 tablespoon(s)

Broccoli, raw

300 g, tenderstem

Basa, cooked

500 g, cooked, 4 x 125g skinless basa fillets

Spring Onions

1 medium, trimmed and thinly sliced on the diagonal

Coriander, fresh

2 tablespoon(s), chopped


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a large baking tray with baking paper. Put the sweet potatoes into a large bowl, drizzle over the oil and sprinkle over the sesame seeds. Season well then toss together and spread out onto the prepared tray. Roast for 20 minutes, then turn them over and cook for another 5 minutes.
  2. Meanwhile, whisk together the chilli sauce, lime zest and juice in a small jug, then season and set aside.
  3. Bring a medium pan of water to the boil and add the broccoli. When it comes back to the boil, leave it for 30 seconds, then immediately drain it.
  4. Push the sweet potato chips to one end of the baking tray and arrange the basa fillets and the blanched broccoli at the other end. Brush the fish with the sweet chilli mixture, and season the broccoli.
  5. Bake everything together for 10 minutes until the fish is cooked through and the broccoli is tender. Serve garnished with the spring onions and coriander.