Pollock, beetroot & potato traybake with lemony crème fraîche
Serves 4
Easy
Prep:
Cook:
This white fish is sustainable and cheaper than cod - serve it with fresh lemon dipping sauce and root veg
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- 4 small potatoessliced
- 1 tbsp olive oil
- 2 tsp fennel seedlightly crushed
- 4 beetrootpeeled and cut into wedges
- 4 pollockfillets
- zest ½ lemon
- 4 tbsp crème fraîche
- small handful basilroughly chopped
Nutrition: per serving
- kcal336low
- fat12g
- saturates6g
- carbs31g
- sugars4g
- fibre3g
- protein26g
- salt0.4glow
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.
