Pollack, beetroot & potato tray bake with lemony crème fraîche

Name: Pollack, beetroot & potato tray bake with lemony crème fraîche
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 small potatoes; 1 tbsp olive oil; 2 tsp fennel seeds, lightly crushed; 4 beetroot, peeled and cut into wedges; 4 pollack fillets; 1/2 lemon zest; 4 tbsp crème fraîche; 1 small handful basil, roughly chopped

Prometheus3kCook @Prometheus3k

Cooking time 45 mins. Source: http://www.bbcgoodfood.com/recipes/2121662/pollack-beetroot-and-potato-traybake-with-lemony-c

Prometheus3kCook @Prometheus3k

Cooking time 45 mins. Source: http://www.bbcgoodfood.com/recipes/2121662/pollack-beetroot-and-potato-traybake-with-lemony-c

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Ingredients

10 mins

4 servings

4 smallpotatoes
1 tbspolive oil
2 tspfennel seeds, lightly crushed
4beetroot, peeled and cut into wedges
4pollack fillets
1/2lemon zest
4 tbspcrème fraîche
1 smallhandful basil, roughly chopped

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Steps

10 mins

1

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

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

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.