Hi, I’m Joana. Today, we’re going to make pollack, beetroot & potato tray bake with lemony crème fraîche recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pollack, beetroot & potato tray bake with lemony crème fraîche Recipe
Pollack, beetroot & potato tray bake with lemony crème fraîche is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Pollack, beetroot & potato tray bake with lemony crème fraîche is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook pollack, beetroot & potato tray bake with lemony crème fraîche using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pollack, beetroot & potato tray bake with lemony crème fraîche:
- Take 4 small potatoes
- Take 1 tbsp olive oil
- Take 2 tsp fennel seeds, lightly crushed
- Take 4 beetroot, peeled and cut into wedges
- Make ready 4 pollack fillets
- Prepare 1/2 lemon zest
- Get 4 tbsp crème fraîche
- Make ready 1 small handful basil, roughly chopped
Instructions to make Pollack, beetroot & potato tray bake with lemony crème fraîche:
- 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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