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Pollock, beetroot & potato traybake with lemony crème fraîche

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

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 336
  • Carbohydrates 31
  • Saturated Fat 6
  • Sugar 4
  • Protein 26
  • Fat 12
  • Fibre 3
  • Salt 0.4

Nutrition per serving

  • Calories 336
  • Carbohydrates 31
  • Saturated Fat 6
  • Sugar 4
  • Protein 26
  • Fat 12
  • Fibre 3
  • Salt 0.4

Ingredients

  • 4 small potatoes, sliced
  • 1 tbsp olive oil
  • 2 tsp fennel seeds, lightly crushed
  • 4 beetroot, peeled and cut into wedges
  • 4 pollack fillets
  • zest ½ lemon
  • 4 tbsp crème fraîche
  • small handful basil, roughly chopped

Method

  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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