Name: Pollock, Beetroot & Potato Traybake with Lemony Crème Fraîche Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Fusion
Ingredients: 4 pollock fillets; 4 medium-sized beetroot, peeled and cut into wedges; 4 medium-sized potatoes, peeled and cut into wedges; 2 tablespoons olive oil; Salt and pepper to taste; 1 lemon, sliced; 1/2 cup crème fraîche

Pollock, Beetroot & Potato Traybake with Lemony Crème Fraîche Recipe

Phyllys Ables Modified: July 19, 2024

Photos of Pollock, Beetroot & Potato Traybake with Lemony Crème Fraîche Recipe

How To Make Pollock, Beetroot & Potato Traybake with Lemony Crème Fraîche

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Preparation: 15 minutes

Cooking: 45 minutes

Total: 60 minutes

Serves:

Ingredients

4 pollock fillets
4 medium-sized beetroot, peeled and cut into wedges
4 medium-sized potatoes, peeled and cut into wedges
2 tablespoons olive oil
Salt and pepper to taste
1 lemon, sliced
1/2 cup crème fraîche

Instructions

Preheat the oven to 400°F (200°C).
In a large baking tray, toss the beetroot and potato wedges with olive oil, salt, and pepper.
Spread them out in an even layer and place the pollock fillets on top.
Season the fish with salt, pepper, and a squeeze of lemon juice.
Arrange lemon slices on top of the fish.
Bake in the preheated oven for 40-45 minutes, or until the fish is cooked through and the vegetables are tender.
While the traybake is cooking, mix the crème fraîche with lemon zest and juice from the remaining lemon.
Serve the pollock, beetroot, and potato traybake with a dollop of lemony crème fraîche on top.

Nutrition

Calories : 320kcal
Total Fat : 8g
Saturated Fat : 2g
Cholesterol : 45mg
Sodium : 350mg
Total Carbohydrates : 40g
Dietary Fiber : 5g
Sugar : 9g
Protein : 25g

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