Recipe of Super Quick Homemade Pollack, beetroot & potato tray bake with lemony crème fraîche
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Super Quick Homemade Pollack, beetroot & potato tray bake with lemony crème fraîche. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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As for the number of servings that can be served to make Pollack, beetroot & potato tray bake with lemony crème fraîche is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pollack, beetroot & potato tray bake with lemony crème fraîche estimated approx 10 mins.
To get started with this recipe, we must first prepare a few components. You can cook Pollack, beetroot & potato tray bake with lemony crème fraîche using 8 ingredients and 3 steps. Here is how you cook that.
Cooking time 45 mins. Source: http://www.bbcgoodfood.com/recipes/2121662/pollack-beetroot-and-potato-traybake-with-lemony-c
Ingredients and spices that need to be Get to make Pollack, beetroot & potato tray bake with lemony crème fraîche:
- 4 small potatoes
- 1 tbsp olive oil
- 2 tsp fennel seeds, lightly crushed
- 4 beetroot, peeled and cut into wedges
- 4 pollack fillets
- 1/2 lemon zest
- 4 tbsp crème fraîche
- 1 small handful basil, roughly chopped
Instructions to make Pollack, beetroot & potato tray bake with lemony crème fraîche
- 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.
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