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