POLLOCK, BEETROOT & POTATO TRAYBAKE WITH LEMONY CRèME FRAîCHE

Pollock, beetroot & potato traybake with lemony crème fraîche image

This white fish is sustainable and cheaper than cod - serve it with fresh lemon dipping sauce and root veg

Provided by Cassie Best

Time 55m

Number Of Ingredients 8

Ingredients

4 small potatoes, sliced
1 tbsp olive oil
2 tsp fennel seed, lightly crushed
4 beetroot, peeled and cut into wedges
4 pollock fillets
zest ½ lemon
4 tbsp crème fraîche
small handful basil, roughly chopped

Steps:

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.
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.
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.

Nutrition Facts : Calories 336 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium