Steps to Prepare Favorite Pollack, beetroot & potato tray bake with lemony crème fraîche

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pollack, beetroot & potato tray bake with lemony crème fraîche. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Pollack, beetroot & potato tray bake with lemony crème fraîche is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Pollack, beetroot & potato tray bake with lemony crème fraîche is something which I’ve loved my whole life.

To get started 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 can achieve it.

The ingredients needed to make Pollack, beetroot & potato tray bake with lemony crème fraîche:

1. Get potatoes
2. Make ready olive oil
3. Get fennel seeds, lightly crushed
4. Prepare beetroot, peeled and cut into wedges
5. Make ready pollack fillets
6. Prepare lemon zest
7. Make ready crème fraîche
8. Get 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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