immune-boosting Mackerel & potato traybake

INGREDIENTS:

• 2 red chillies deseeded and roughly chopped, plus extra slices to serve

• 4 shallots roughly chopped

• 2 garlic cloves

• 1 thumb-sized piece ginger peeled and chopped

• lemongrass stalk

• 1 tbsp hot smoked paprika

• 2 limes zested and juiced, plus wedges to serve

• 200g sweet (or regular) potato peeled and cut into 1" cubes

• 1 tbsp cold-pressed rapeseed oil

• 2 red peppers deseeded and sliced

• 3 lime leaves (optional)

• 4 raw mackerel (or other fish) fillets

• 4 spring onions trimmed and sliced

• small bunch coriander chopped

METHOD:

• Heat oven to 200C/180C fan/gas 6.

• Put the chillies, shallots, garlic cloves, ginger, lemongrass, paprika, lime zest and juice and 1 tbsp water into a small food processor and blitz to a smooth paste.

• Put the potato in a large roasting tin and toss with the oil. Add the curry paste, peppers and lime leaves and roast for 35-40 mins until the potato is tender. Heat the grill to high.

• Slash the mackerel skin a few times with a sharp knife. Arrange the fish over the veg, skin-side up, then grill for 4-5 mins until the skin is blistered and the flesh is cooked through.

Serve with steamed broccoli or some basmati rice if you are in need of that extra hit of carbs.

Immune-boosting power meal!

This is a cold-busting, super healthy and hearty dinner, rich in cold-busting beta-carotene and zinc and choc full of anti-inflammatory herbs and spices plus a massive omega 3 anti-inflammatory hit. You can use ordinary potatoes but you’ll miss out on the sticky, deliciously sweet loveliness of the sweet variety, plus the beta-carotene that it contains. Highly adaptable and easy to to make – don’t be put off by the number of ingredients! Serves 4 - nutrition per serving below.

Calories	Fibre	Fat	Carbs	Of which sugars	Protein
388	9g	20g	24g	14g	22g