Asian salmon & sweet potato tray bake

Source: Sainsbury's

Ingredients

Instructions

1. Preheat the oven to 190°C/gas 5. Scrub the sweet potato clean, then slice into thin rounds. Arrange the slices overlapping in a large roasting tin.
2. Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Peel and finely slice the chilli.
3. Mix the sesame oil, stock, coconut milk and two thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, squeeze the lime juice of the top and scatter over the zest, and sprinkle with the chilli.
4. Roast for
   20-25 minutes or until the potatoes are cooked. About
   8-10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
5. When the fish is just cooked, drizzle with soy sauce. Serve with mangetout.

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