National Seafood Week (4-11 October) is just around the corner, an annual campaign championing the quality and variety of seafood available in the UK, and encouraging consumers to make fish the dish more often.
As well as being convenient, with sustainable options readily available, fish is an incredibly versatile ingredient. It’s easy to cook, tastes delicious and is packed with nutritional benefits.
Roast sweet potato with mackerel, chilli and ginger
Prep time: 20 minutes + marinating
Cooking time: 40 minutes
Skill level: Easy
Recipe by: Seafish
This dish is bursting with omega-3, thanks to the mackerel which is packed with these essential fats.
- 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 of one 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
- Score the flat surface of the sweet potato slices and arrange them in a roasting tin in a single layer.
- Slash the mackerel fillets 2–3 times on each side then arrange on a large sheet of aluminium foil in a separate roasting tin.
- Mix together the marinade ingredients and brush over the sweet potato and mackerel. Leave the sweet potato slices to marinate for 5-10 minutes.
- 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.
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.
Watch the film: https://www.youtube.com/watch?v=ecz-hy86ras
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