Pollack, beetroot & potato traybake with lemony crème fraîche
Serves 5
Prep 10 mins
Cook 45 mins
Ingredients
Ingredients
4 small potatoes , sliced
1 tbsp olive oil
2 tsp fennel seeds , lightly crushed
4 beetroot , peeled and cut into wedges
4 pollack fillets
zest ½ lemon
4 tbsp crème fraîche
small handful basil , roughly chopped
Method
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.
I was a little wary of this one because I'm not a big fish eater but mum really wanted to try it. I'm so very glad we did because it was delicious. It was our first use of fennel and I'm a little in love with the flavour of it - it made the beetroot and potatoes taste amazing. The fish was lovely and tender, and the zing of the lemony creme fraiche was purrful.
Mum says she wouldn't use olive oil again, that she'd stick to using sunflower oil. She wants to try it with new potatoes and cod, and we agreed that if we did, we'd have to have parsley instead of basil on top.
Prep 10 mins
Cook 45 mins
Ingredients
Ingredients
4 small potatoes , sliced
1 tbsp olive oil
2 tsp fennel seeds , lightly crushed
4 beetroot , peeled and cut into wedges
4 pollack fillets
zest ½ lemon
4 tbsp crème fraîche
small handful basil , roughly chopped
Method
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.
I was a little wary of this one because I'm not a big fish eater but mum really wanted to try it. I'm so very glad we did because it was delicious. It was our first use of fennel and I'm a little in love with the flavour of it - it made the beetroot and potatoes taste amazing. The fish was lovely and tender, and the zing of the lemony creme fraiche was purrful.
Mum says she wouldn't use olive oil again, that she'd stick to using sunflower oil. She wants to try it with new potatoes and cod, and we agreed that if we did, we'd have to have parsley instead of basil on top.