Pollock, beetroot & potato traybake with lemony crème fraîche

• small potatoes↗4

  sliced

• olive oil↗1 tbsp tbsp
• fennel seed2 tsp tsp

  lightly crushed

• beetroot↗4

  peeled and cut into wedges

• pollock↗4

  fillets

• zest of ½ lemon↗
• crème fraîche↗4 tbsp tbsp
• small handful basil↗

  roughly chopped

Step-by-step instructions

1. 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. 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. 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.