Pollack, beetroot & potato tray bake with lemony crème fraîche
Pollack, beetroot & potato tray bake with lemony crème fraîche

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, pollack, beetroot & potato tray bake with lemony crème fraîche. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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To get started with this recipe, we have to prepare a few components. You can have pollack, beetroot & potato tray bake with lemony crème fraîche using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Pollack, beetroot & potato tray bake with lemony crème fraîche:
  1. Get 4 small potatoes
  2. Get 1 tbsp olive oil
  3. Take 2 tsp fennel seeds, lightly crushed
  4. Make ready 4 beetroot, peeled and cut into wedges
  5. Make ready 4 pollack fillets
  6. Make ready 1/2 lemon zest
  7. Get 4 tbsp crème fraîche
  8. Prepare 1 small handful basil, roughly chopped
Instructions to make Pollack, beetroot & potato tray bake with lemony crème fraîche:
  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.

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