How to Prepare Super Quick Homemade Pollack, beetroot & potato tray bake with lemony crème fraîche

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pollack, beetroot & potato tray bake with lemony crème fraîche. It is one of my favorites. For mine, I will 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 meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Pollack, beetroot & potato tray bake with lemony crème fraîche is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular 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:

1. Prepare 4 small potatoes
2. Prepare 1 tbsp olive oil
3. Prepare 2 tsp fennel seeds, lightly crushed
4. Take 4 beetroot, peeled and cut into wedges
5. Prepare 4 pollack fillets
6. Prepare 1/2 lemon zest
7. Prepare 4 tbsp crème fraîche
8. Get 1 small handful basil, roughly chopped

Steps 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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