Pollock, beetroot & potato traybake with lemony crème fraîche

Pollock, beetroot & potato traybake with lemony crème fraîche

  • Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal336
fat12g
saturates6g
carbs31g
sugars4g
fibre3g
protein26g
low insalt0.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.11 ratings
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