Photo: Ernest Porzi
Pollack, beetroot & potato traybake with lemony crème fraîche
8 ingredients
10 min + 45 min
Serves 4
openrecipes
This white fish is sustainable and cheaper than cod - serve it with fresh lemon dipping sauce and root veg
Estimated Nutrition (whole recipe, rough)
320
Calories
6g
Protein
14g
Fat
47g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Seed | not in our table | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 small potatoes , sliced
- 1 tbsp olive oil
- 2 tsp fennel seeds , lightly crushed
- 4 beetroot , peeled and cut into wedges
- 4 pollack fillets
- zest ½ lemon
- 4 tbsp crème fraîche
- small handful basil , roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes