One Tray Curried Double Cod Sweet Potato Bake With Turmeric Yoghurt

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 vegetable 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 12-15 min

Pat your fish fillet[s] dry with kitchen paper

Sprinkle 2/3 of your curry powder (save the rest for later!) over the fish and rub it into both sides until evenly coated

Season with a pinch of salt and pepper and set aside – this is your curried fish fillet

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Once the potatoes have had an initial 12-15 min, add the pepper strips and your cherry tomatoes to the tray[s]

Sprinkle over the remaining curry powder and give everything a good mix up

Place the curried fish fillet[s] on top of the vegetables

Return the tray[s] to the oven for a further 14-15 min or until the fish is cooked through, the potatoes are crisp and the vegetables have softened – this is your curried fish tray bake

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

(Doubled your protein? Do this in batches!)

Whilst everything is cooking, combine your cultured coconut with your ground turmeric, a splash of cold water and a pinch of salt in a bowl – this is your turmeric cultured coconut

Use this time to clear up, set the table, have a cup of tea or simply chill!