Pollock, beetroot & potato traybake with lemony crème fraîche

Pollock, beetroot & potato traybake with lemony crème fraîche

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(11 ratings)

Prep: 10 mins Cook: 45 mins


Serves 4
This white fish is sustainable and cheaper than cod - serve it with fresh lemon dipping sauce and root veg

Nutrition and extra info

Nutrition: per serving

  • kcal336
  • fat12g
  • saturates6g
  • carbs31g
  • sugars4g
  • fibre3g
  • protein26g
  • salt0.4g
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  • 4 small potatoes, sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp fennel seed, lightly crushed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 4 beetroot, peeled and cut into wedges



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 4 pollock fillets
  • zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 tbsp crème fraîche
  • small handful basil, roughly chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  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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Comments, questions and tips

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4th Apr, 2017
Surprisingly good! I had some sad looking baby beetroot and potatoes lurking in the back of the fridge and this recipe popped up when I googled what to do with them. So simple and effective. Luckily I had most of the ingredients apart from creme fraiche so I substituted greek yoghurt which was lovely and torn baby spinach instead of basil to add a dash of green. Will definitely make this again :-) p.s After reading other comments I boiled the beetroot first, skin on, for about 10 minutes which worked beautifully.
10th Mar, 2016
This was very tasty. We had to use cod though. And I felt the potato and beetroot timings the wing way around. My potato slices were done after the 20 minutes and the beetroot was too firm after the 25. I'm going to try the other way around next time. And there will definitely be a next time. The creme fraiche and lemon zest was so simple and delicious.
12th Apr, 2014
Used raw beetroot (the recipe should surely say pre-cooked beetroot if that is required?) but as you might expect from the other comments the beetroot was not cooked enough. I would use raw beetroot again but give them as much cooking as the potatoes. The potatoes with fennel seeds were lovely. The fish (haddock not pollock - thanks to Sainsburys) needed more time in the oven. The lemony creme fraiche was essential to add something to the fish. Will try again now that I've got some experience with beetroot (this was my first time).
29th Jan, 2014
I used raw beetroot but put it in at the same time as the potatoes. Used frozen pollack fillets from Lidl. Served it with cauliflower cheese and petits pois. Delicious, cheap and nourishing.
sassassassas's picture
30th Sep, 2012
Absolutely delicious. The fennel seeds made the beetroot and potatoes taste amazing. We will be having this again soon! We used frozen sustainable hake fillets (from waitrose or ocado), which are good value and great quality. They worked perfectly. To answer earlier questions about the beetroot, either use pre-cooked beetroot (but not in vinegar!) or boil whole, fresh beetroots until soft, slip off the skin, then use in the recipe as directed. I always look at www.riverford.co.uk for clear instructions for vegetables that you might not cook every day.
18th Sep, 2012
Does any know if the recipe requires fresh beetroots or pre-cooked packeted ones? From the commentary it looks as though it requires fresh beetroots, but the comments would indicate that fresh beets were too tough, even with additional cooking time. Would pre-cooked packeted beets work just as well?
1st Jun, 2012
This was nice enough, but stupidly I forgot the fennel seeds which meant it was just a bit ordinary! It also took a lot longer to cook the vegetables than stated in the recipe, even though I par-boiled my beetroot after reading the other comments. Like the other readers, I could not get pollack either, which just makes me rather cross as it is quite hard to avoid buying cod if we are offered no other alternatives by the fish counters in our supermarkets.
18th May, 2012
Simple, tasty and will make again. I also had the same issue as Loubob and couldn't get pollack so had to use cod. More expensive but still enjoyed
9th May, 2012
Very nice Scandinavian-style meal, the crushed fennel seeds made the potatoes lovely, and the beets were very tasty if a little firm for my liking. Could not get Pollack though - Waitrose 'had not had any all week', so asked for the nearest available equivalent - haddock they told me - which kind of defeats the object! Really enjoyed this, though.
8th May, 2012
Simple, easy to make and very tasty! I used Basa and will definately be making this again.
19th Feb, 2019
Bit late to be asking this really as it's now in the oven! Just concerned that it'll need a sauce.....no doubt will be answering this later :-)
goodfoodteam's picture
22nd Feb, 2019
We hope you enjoyed it! The lemony crème fraîche is all it needs in our opinion but less us know what you think.
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