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

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, pollack, beetroot & potato tray bake with lemony crème fraîche. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook pollack, beetroot & potato tray bake with lemony crème fraîche using 8 ingredients and 3 steps. Here is how you can achieve that.

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

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