Pollack, Beetroot & Potato Traybake With Lemony Crème Fraîche
This recipe creates a colorful and flavorful dish featuring crispy potatoes, roasted beetroot, and tender pollack fillets. The combination of fennel seeds and lemon zest adds a fragrant touch, while the creamy crème fraîche with basil brings a fresh and tangy element to the plate. Easy to prepare and delicious to taste, this meal is sure to impress your family and friends with its vibrant appeal and delightful flavors.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
45M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 336 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 0.4 milligram of sodium
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