Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, pollack, beetroot & potato tray bake with lemony crème fraîche. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Pollack, beetroot & potato tray bake with lemony crème fraîche is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Pollack, beetroot & potato tray bake with lemony crème fraîche is something that I have loved my whole life.

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

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

1. Take 4 small potatoes
2. Make ready 1 tbsp olive oil
3. Prepare 2 tsp fennel seeds, lightly crushed
4. Make ready 4 beetroot, peeled and cut into wedges
5. Make ready 4 pollack fillets
6. Prepare 1/2 lemon zest
7. Take 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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