Pollock, beetroot & potato traybake with lemony crème fraîche
This white fish is sustainable and cheaper than cod - serve it with fresh lemon dipping sauce and root veg
- Prep: 10 mins
Cook: 45 mins
- Serves 4
- Easy
Ingredients
- 4 small potatoes, sliced
- 1 tbsp olive oil
- 2 tsp fennel seeds, lightly crushed
- 4 beetroot, peeled and cut into wedges
- 4 pollack fillets
- zest ½ lemon
- 4 tbsp crème fraîche
- small handful basil, roughly chopped
Method
-
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.
-
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.
-
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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