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Pollock, beetroot & potato traybake with lemony crème fraîche

Pollock, beetroot & potato traybake with lemony crème fraîche

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A star rating of 4.3 out of 5.15 ratingsRate
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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

Recipe from Good Food magazine, May 2012

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Overall rating

A star rating of 4.3 out of 5.15 ratings
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