Pollock, beetroot & potato traybake with lemony crème fraîche
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:
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Ingredients for - Pollock, beetroot & potato traybake with lemony crème fraîche

1. 4 small potatoes, sliced -
2. 1 tbsp olive oil -
3. 2 tsp fennel seed, lightly crushed -
4. 4 beetroot, peeled and cut into wedges -
5. 4 pollock fillets -
6. zest ½ lemon -
7. 4 tbsp crème fraîche -
8. small handful basil, roughly chopped -

How to cook deliciously - Pollock, beetroot & potato traybake with lemony crème fraîche

1. Stage

Heat oven to 200C/180C fan/gas 6. Put the potatoes in a large baking tray and toss with the olive oil and fennel seeds. Season, arrange in a single layer, then bake for 20 mins until softened and starting to crisp.

2. Stage

Turn the potatoes over and add the beetroot, season and return to the oven for 15 mins. Place the fish in the centre, season well and rub over a little oil from the tray. Return to the oven for 10 mins more.

3. Stage

Meanwhile, sprinkle the lemon zest over the crème fraîche with a good grind of black pepper. To serve, scatter the fish with basil and dollop with some of the lemony crème fraîche.

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