Pollack, beetroot & potato tray bake with lemony crème fraîche
Pollack, beetroot & potato tray bake with lemony crème fraîche

Hello, I am Kate. Today, I will show you a way to prepare pollack, beetroot & potato tray bake with lemony crème fraîche recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Pollack, beetroot & potato tray bake with lemony crème fraîche Recipe

Pollack, beetroot & potato tray bake with lemony crème fraîche is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Pollack, beetroot & potato tray bake with lemony crème fraîche is something which I’ve loved my entire life.

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 can achieve that.

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

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