Get the flavour of summer with this piri-piri dish full of nutritious veg and some amazing Dorset seafood.
1kg sweet potatoes, cut into wedges
4tbsp olive oil
520g white fish (you can choose whichever white fish you want to use)
2tbsp piri-piri seasoning
120g green beans
150g natural yoghurt
10g parsley, chopped
1 red chilli, sliced
You can pick up fish from one of our local fishmongers, they will be happy to advise you if you’re not sure which ones would work best. Find locally grown vegetables from one of our farmshops here, including locally grown chillies. There are several Dorset producers creating yoghurts that can be used, find out more here and you can even pick up locally created olive oil here.
If you like, you can use frozen vegetables and frozen fish.
Start by preheating your oven to 200 degrees or gas mark 7.
Cut the potatoes and then toss them with 2tbsp oil and season to your taste in a roasting tin, then when the oven is warm, roast for around 15 minutes.
Meanwhile, season the fish well on both sides and put aside for the moment. Next, mix the piri-piri seasoning with 2 tbsp oil.
Check on your wedges and turn them over, then add the broccoli, green beans and peas to the mix and roast for a further 10 minutes before adding the fish fillets. Drizzle your piri piri oil over the top, making sure to cover the fillets and roast until the fish is cooked through, roughly 8-10 minutes.
In a separate bowl, mix the yoghurt with the parsley and season to your taste and then serve alongside the traybake with sliced chilli.