For the wedges:

  • 3 medium sweet potatoes, scrubbed
  • 4 tsp groundnut oil

For the piri piri marinade:

  • 2 tbsp piri piri sauce
  • 3 tsp fresh thyme leaves
  • 1 tsp caster sugar

For the fish:

  • 4 whole sea bream, weighing 300g each

For the soured cream sauce:

  • 100 ml Sainsbury's be good to yourself soured cream
  • a squeeze of lime juice, plus wedges to serve
  • 3 tbsp chopped fresh coriander


  1. 1

    Preheat the oven to 200˚C/ fan 180˚C / gas 6. Cut the sweet potatoes into thick wedges, place in a large roasting tin, drizzle with 2 tsp of the groundnut oil and turn to coat well. Season with freshly ground black pepper and roast for 45 minutes, turning occasionally until tender and lightly charred.

  2. 2

    Meanwhile, combine the piri piri sauce, fresh thyme, sugar and the remaining groundnut oil. Slash the sides of the fish and place in a flat non-metallic dish. Spoon over the piri piri marinade, gently rub in and set aside for 15 minutes. 

  3. 3

    To make the soured cream sauce, combine the soured cream, lime juice and coriander in a bowl, mix and set to one side.

  4. 4

    To barbecue, place the fish skin side down on the grill and cook for 3-4 minutes until lightly charred. Turn over and cook for a further 3-4 minutes or until cooked through. Serve with the sweet potato wedges, a lime wedge, the soured cream sauce and a crisp green salad.


    Chef's tip: once the sweet potato wedges are cooked, place in a double layer of foil and keep warm on the barbecue grill.

Nutritional Details

Each serving provides
  • Energy 1486kj 355kcal 18%
  • Fat 10.2g 15%
  • Saturates 1.9g 10%
  • Sugars 10.8g 12%
  • Salt 0.89g 15%

% of the Reference Intakes

Typical values per 100g: Energy 427kj/102kcal

Each serving provides

34.8g carbohydrate 3.5g fibre 29.3g protein

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