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Piri-piri fish, sweet potato and broccoli traybake recipe

Piri-piri fish, sweet potato and broccoli traybake recipe

12 ratings

Add some spice to your midweek meals with this piri-piri fish traybake. This recipe heroes frozen ingredients, so you can enjoy a meal that us both delicious and budget-friendly. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 553 calories / serving
  • Healthy
  • Gluten-free


  • 1kg sweet potatoes, scrubbed and cut into wedges
  • 4 tbsp olive oil
  • 520g pack frozen white fish fillets, defrosted
  • 2 tbsp piri-piri seasoning
  • 320g frozen broccoli
  • 120g green beans, trimmed
  • 150g frozen peas
  • 150g low-fat natural yogurt
  • 10g fresh parsley, finely chopped
  • 1 red chilli, sliced

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    3g 17%
  • Sugars

    23g 25%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 66.5g Protein 34.2g Fibre 15.7g


1. Heat the oven to gas 7, 220°C, fan200°C. Toss the potato wedges in a large shallow roasting tin with 2 tbsp oil; season and spread out. Roast for 15 mins until starting to soften.

2. Meanwhile, pat the fi sh dry with kitchen paper and season well on both sides. Mix the piri-piri seasoning with 2 tbsp oil.

3. Turn the wedges over, then scatter in the broccoli, green beans and peas. Roast for 10 mins, then add the fi sh fi llets. Drizzle everything with the spiced oil, rubbing into the fi llets, then roast for 8-10 mins until the fi sh is cooked through. Mix the yogurt with the parsley and a crack of black pepper, then serve alongside the traybake with the chilli slices for those who like a more of a kick.

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