2 large sweet potatoes, peeled and cut into 1/2-inch (1.5 cm) thick slices

2 large carrots, cut into 1/2-inch (1.5 cm) thick slices

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) lime juice

1 tsp ground turmeric

1/2 tsp salt

1 small bird’s eye chili pepper, thinly sliced

1 lb (455 g) skinless white fish, cut into large pieces

1 onion, chopped

2 cloves garlic, chopped

2 tbsp chopped fresh ginger

1 tomato, diced

1/2 cup (125 ml) low-sodium chicken broth

1/2 cup (125 ml) light coconut milk

Lime wedges (optional)

With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Place the vegetables onto the prepared baking sheet and toss to coat with 1 tbsp (15 ml) of the oil. Bake for 30 minutes or until al dente.

Meanwhile, in a shallow dish, combine the lime juice, turmeric, salt and chili pepper. Add the fish and coat well. Let marinate for 5 minutes.

In a large non-stick skillet over medium-high heat, brown the onion, garlic and ginger in the remaining oil (1 tbsp / 15 ml). Add the fish, tomato, broth and coconut milk.

Cook for 5 to 8 minutes or until the fish is cooked and the sauce has thickened slightly. Remove from the heat. Let rest for 5 minutes before serving with the vegetables and lime wedges, if desired.

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