- 4 small potatoes, sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp fennel seed, lightly crushed
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…
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.