Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pollack, beetroot & potato tray bake with lemony crème fraîche. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pollack, beetroot & potato tray bake with lemony crème fraîche is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Pollack, beetroot & potato tray bake with lemony crème fraîche is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first 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 cook it.

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

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