Name: Pollock, beetroot & potato traybake with lemony crème fraîche
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 4 small potatoes, sliced -; 1 tbsp olive oil -; 2 tsp fennel seed, lightly crushed -; 4 beetroot, peeled and cut into wedges -; 4 pollock fillets -; zest ½ lemon -; 4 tbsp crème fraîche -; small handful basil, roughly chopped -

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.