Pollock Beetroot Potato Traybake With Lemony Crème Fraîche Recipes

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POLLOCK, BEETROOT & POTATO TRAYBAKE WITH LEMONY CRèME FRAîCHE



Pollock, beetroot & potato traybake with lemony crème fraîche image

This white fish is sustainable and cheaper than cod - serve it with fresh lemon dipping sauce and root veg

Provided by Cassie Best

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 336 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium

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