Fish Finger and Sweet Potato Traybake

Name: Fish Finger and Sweet Potato Traybake
Total time: 40 min
Cuisine: British
Ingredients: 800g sweet potatoes, cut into wedges; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp salt; 12 fish fingers, frozen; 200g frozen peas; 4 tbsp tomato ketchup

Crisp fish fingers and golden sweet potato wedges baked on one tray, served with peas and a squeeze of ketchup.

Nut free

Time40 mins
LevelEasy
Costabout £3.95 a head
Oven220°C (200°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

800 gsweet potatoescut into wedges
1 tbspolive oil
1 tspsmoked paprika
1 tspsalt
12fish fingersfrozen
200 gfrozen peas
4 tbsptomato ketchup

Method

1
Heat the oven to 220°C (200°C fan). Toss the sweet potato wedges with the oil, paprika and salt on a large tray.
2
Roast the wedges for 15 minutes.
15 min
3
Turn the wedges and add the fish fingers to the tray. Bake for 18 minutes more, turning the fish fingers halfway, until golden and crisp.
18 min
4
Cook the peas in boiling water for 3 minutes and drain.
3 min
5
Serve everything with the ketchup.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.