Hello, I am Laura. Today, I will show you a way to make pollack, beetroot potato tray bake with lemony crème fraîche recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a 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 favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Pollack, beetroot potato tray bake with lemony crème fraîche is something that I have loved my whole life.
To be with this recipe, we have to first 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:
- Make ready 4 small potatoes
- Prepare 1 tbsp olive oil
- Take 2 tsp fennel seeds, lightly crushed
- Get 4 beetroot, peeled and cut into wedges
- Get 4 pollack fillets
- Get 1/2 lemon zest
- Prepare 4 tbsp crème fraîche
- Prepare 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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