Harissa Sole, Cherry Tomato & Sweet Potato Traybake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potato[es] (skins on) into bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 18 min

Pat your sole fillet[s] dry with kitchen paper

Add half your ground smoked paprika (save the rest for later!) to a plate with a pinch of salt and pepper and mix it together

Add the sole fillet[s] to the plate and turn until fully coated, then set aside – this is your smoky sole fillet

Chop your cherry tomatoes in half

Trim, then chop your green beans in half

After the initial 18 min, remove the tray[s] from the oven

Add the chopped tomatoes and chopped green beans to the tray[s] with a drizzle of olive oil

Sprinkle over the remaining ground smoked paprika and give everything a good mix up

Add the smoky sole fillet[s] to the tray[s] with a drizzle of olive oil

Return the tray[s] to the oven for a further 15 min or until the fish is cooked through, the potatoes are crisp and the vegetables have softened – this is your smoky sole tray bake

Tip: Your fish is cooked once it turns opaque and flakes easily

(Doubled your protein? Do this in batches!)

Meanwhile, combine your mayo and harissa paste (can't handle the heat? Go easy!) in a small bowl and mix it all together – this is your harissa mayo