Ingredients
- 4 small potatoes, sliced
- 1 tbsp olive oil
- 2 tsp fennel seed, lightly crushed
- 4 beetroot, peeled and cut into wedges
- 4 pollock fillets
- zest ½ lemon
- 4 tbsp crème fraîche
- small handful basil, roughly chopped
Method
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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.
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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.
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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.