Ingredients
4 haddock fillets or loins (substitute any white fish of your choice, cod,pollack and sea bass are delicious too!)
2 tsbsp Avocado oil
1 bunch fresh beets cut into wedges ( can be substituted for cooked ones)
1 red onion cut into wedges
1 sweet potato peeled and sliced
2 tsp fennel seeds crushed
2 bay leaves
1 lemon zested
salt and pepper
Method
Preheat the oven to 180 degrees c. Put the sliced potatoes into a large baking tray season and drizzle over half the oil and half the fennel seeds, toss lightly. Place in the onion wedges, bay leaves and beets and bake for 15-20 mins. Remove from oven and add the fish, season, drizzle with the rest of the oil, the lemon zest and squeeze of lemon juice and the rest of the fennel. Slice the rest of the lemon into quarters and place in with the fish. Bake for a further 10-15 mins until the fish is cooked through. Serve with green beans and a dollop of creme fraiche.
