Name: Pollock, beetroot & potato traybake with lemony crème fraîche
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 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

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Pollock, beetroot & potato traybake with lemony crème fraîche

Pollock, beetroot & potato traybake with lemony crème fraîche

Cassie Best

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.3 out of 5.17 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal336

low
fat12g
saturates6g
carbs31g
sugars4g
fibre3g
protein26g
salt0.4g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2012

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A star rating of 4.3 out of 5.17 ratings

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