Step-by-Step Guide to Prepare Perfect Pollack, beetroot & potato tray bake with lemony crème fraîche

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We hope you got benefit from reading it, now let's go back to pollack, beetroot & potato tray bake with lemony crème fraîche recipe. To make pollack, beetroot & potato tray bake with lemony crème fraîche you need 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. Prepare 4 small of potatoes.
2. Prepare 1 tbsp of olive oil.
3. Get 2 tsp of fennel seeds, lightly crushed.
4. Take 4 of beetroot, peeled and cut into wedges.
5. Use 4 of pollack fillets.
6. You need 1/2 of lemon zest.
7. Take 4 tbsp of crème fraîche.
8. Take 1 small of 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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