Fish & sweet potato tikka traybake

• Frozen white fish fillets520g
• Sweet potatoes600g
• Greek-style natural yoghurt100g
• Medium curry powderstore cupboard1 tbsp (15g)
• Lemons1
• Vegetable oilstore cupboard2 tbsp (30ml)
• Cucumber1
• Frozen garden peas150g

Plus salt and pepper. About £4.29 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cut 600g sweet potatoes into wedges, toss with 2 tbsp oil and 1 tsp of the curry powder and roast for 20 minutes. Add 150g frozen peas for the last 5 minutes.

3. 3

   Mix 50g yoghurt with the rest of the curry powder, a squeeze of lemon and salt, and coat the 520g fish (defrosted if frozen).

4. 4

   Lay the fish on the tray and roast for 12-15 minutes until it flakes easily.

5. 5

   Mix the remaining 50g yoghurt with half a cucumber, grated, and serve with lemon wedges.