Step-by-Step Guide to Prepare Jamie Oliver Pollack, beetroot & potato tray bake with lemony crème fraîche

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, pollack, beetroot & potato tray bake with lemony crème fraîche. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Pollack, beetroot & potato tray bake with lemony crème fraîche is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Pollack, beetroot & potato tray bake with lemony crème fraîche is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook pollack, beetroot & potato tray bake with lemony crème fraîche using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Pollack, beetroot & potato tray bake with lemony crème fraîche:

1. Take potatoes
2. Take olive oil
3. Make ready fennel seeds, lightly crushed
4. Make ready beetroot, peeled and cut into wedges
5. Make ready pollack fillets
6. Prepare lemon zest
7. Get crème fraîche
8. Prepare handful basil, roughly chopped

Instructions to make Pollack, beetroot & potato tray bake with lemony crème fraîche:

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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