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Jerk fish traybake

  • Author: Pip Payne
  • Total Time: 1 hour
  • Yield: 4 1x


An easy, delicious and convenient traybake, using Alaskan frozen pollock 

Syns: 1 per portion


  • 4 frozen Alaskan pollock fillets
  • 3 medium sweet potatoes (sliced into discs, and then quartered (wash well and there’s no need to remove the skin))
  • 1 red onion (skin removed and cut into wedges)
  • 1 red (and 1 yellow pepper, de-seeded and diced)
  • 15 cherry tomatoes (halved)
  • 100 g approx green beans, ends removed
  • 2 tbsp sweet chilli sauce
  • a few sprigs of thyme
  • 2 tbsp jerk seasoning
  • spray oil (or low calorie cooking spray if you prefer)
  • 2 limes (one cut into slices to lay on top of fish, one into wedges to serve)
  • salt and pepper
  • fresh coriander to serve


  1. Pre-heat oven to 180c
  2. Once all your vegetables are prepped, add them all into a large non-stick baking dish, Spray with spray oil (I used 8 sprays) and pop onto the top shelf of the oven for 25 minutes
  3. Remove the tray from the oven, and stir the sweet chilli sauce through the vegetables
  4. Lay the frozen Alaskan Pollock fillets on top of the vegetables and evenly sprinkle the jerk seasoning over the fish and vegetables.
  5. Lay a lime disc onto each piece of fish, throw in the thyme sprigs and then spray the fish with spray oil (approx 8 sprays)
  6. Bake for 25 minutes, until the fish is cooked through and perfectly tender
  7. Serve sprinkled with fresh coriander, and with a squeeze of fresh lime over the top. Season with salt and pepper to taste.


Alaskan frozen pollock fillets are available in the frozen fish section in Sainsburys, Asda and Waitrose.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes