YOGHURT-BAKED FISH WITH CHILLI SWEET POTATO AND PEANUT CHUTNEY

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Step 1

Preheat the oven 200°C (180°C fan), gas mark

Step 2

For the peanut chutney, put the peanuts in a roasting pan with 1 teaspoon of salt and garam masala and put them in the oven to toast as the oven heats up.

Step 3

When lightly browned, set aside.

Step 4

Place the fish in a dish.

Step 5

Mix the yoghurt, harissa and a generous pinch of salt together – taste and add more harissa if you like it spicy.

Step 6

Pour the yoghurt mixture over the fish, gently rubbing it in, and leave to marinate while you prepare the sweet potato.

Step 7

Put the sweet potato wedges in the roasting pan, add the olive oil and toss together very well.

Step 8

Add the remaining ingredients, season with salt, mix thoroughly and bake for 15 minutes.

Step 9

give a good shame and add fish. Return to the oven for 15 minutes until the fish is cooked.

Step 10

Put the spiced peanuts into a food processor (reserve some to garnish at the end) with the coriander, lime juice, sugar, chilli and onion and whizz everything together to a smooth paste.