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Before you jump to Pollack, beetroot & potato tray bake with lemony crème fraîche recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
For the most part, people have been conditioned to think that "comfort" foods are bad for the body and need to be avoided. At times, if your comfort food is essentially candy or other junk foods, this can be true. Otherwise, comfort foods may be super nutritious and good for you. A number of foods really do elevate your mood when you eat them. If you are feeling a little bit down and you need a happiness pick me up, try some of these.
Cold water fish are wonderful for eating if you wish to combat depression. Salmon, herring, tuna, mackerel, trout, and so on, they're all chock-full of omega-3 and DHA. These are two substances that increase the quality and function of the grey matter in your brain. It's true: eating a tuna fish sandwich can actually help you overcome depression.
You can see, you don't need to eat junk food or foods that are not good for you so you can feel better! Test out these suggestions instead!
We hope you got insight from reading it, now let's go back to pollack, beetroot & potato tray bake with lemony crème fraîche recipe. To cook pollack, beetroot & potato tray bake with lemony crème fraîche you need 8 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Pollack, beetroot & potato tray bake with lemony crème fraîche:
- Provide 4 small of potatoes.
- You need 1 tbsp of olive oil.
- Prepare 2 tsp of fennel seeds, lightly crushed.
- You need 4 of beetroot, peeled and cut into wedges.
- Take 4 of pollack fillets.
- You need 1/2 of lemon zest.
- Take 4 tbsp of crème fraîche.
- Take 1 small of handful basil, roughly chopped.
Instructions to make Pollack, beetroot & potato tray bake with lemony crème fraîche:
- 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..
- 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..
- 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..
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