Roast sweet potato with mackerel, chilli and ginger

Want to give the Seagan diet a go? This dish is bursting with omega-3, thanks to the mackerel which is packed with these essential fats.

1. Score the flat surface of the sweet potato slices and arrange them in a roasting tin in a single layer.

2. Slash the mackerel fillets 2–3 times on each side then arrange on a large sheet of aluminium foil in a separate roasting tin

3. Mix together the marinade ingredients and brush over the sweet potato and mackerel. Leave the sweet potato slices to marinate for 5-10 minutes.

4. Preheat the oven to 190°C/fan 170°C/gas mark 5. Roast the sweet potatoes for 40 minutes in the marinade. Add the tray of mackerel for the last 8 minutes of the cooking time.

5. Make the salad: toss the cucumber together with the vinegar, sugar, salad leaves and herbs. Divide between 4 plates, top with the sweet potato slices and mackerel fillets, sprinkle over the sushi ginger and serve straight away.



4 sweet potatoes, peeled and thickly sliced

4 x 100g mackerel fillets, pin-boned

For the marinade:

1 red chilli, deseeded and finely chopped

1 tbsp ketjap manis (sweet soy sauce)

1 tsp freshly grated root ginger

Grated zest and juice 1 lime

2 tbsp olive oil

Salt and freshly ground black pepper

For the salad:

1 cucumber, deseeded and evenly diced

Splash white wine vinegar

1 tsp soft brown sugar

Handful bitter salad leaves such as rocket, raddichio or chicory

Few mint and coriander leaves

2 tbsp sushi ginger

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