A simple, tasty dinner of feta and herb-crusted yellowtail, served with a sweet carrot purée, and a fresh salad of cucumber, green pepper, olives, and onion.
Feta & Herb Yellowtail
Feta & Herb Yellowtail
with a Greek-style salad & carrot purée
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Balsamic Vinegar
- Carrot
- Cucumber
- Feta
- Fish
- Fresh Dill
- Green Bell Pepper
- Green Bell Peppers
- Hake
- Hake Fillet
- Hake Fillets
- Onion
- Onions
- Pitted Kalamata Olives
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Butter
AN ORANGE BELT IN CARROT-E
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot rounds and ½ the chopped onion. Fry for 2-3 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 100ml of boiling water, cover with the lid, and leave to simmer for 4-5 minutes until the carrots are soft.
WHILE THE CARROTS ARE SIMMERING…
Drain the liquid from the feta and the olives. Roughly chop the rinsed dill. Rinse and deseed the green pepper. Cut the green pepper and cucumber into bite-sized pieces and place in a salad bowl. Add the drained olives, the remaining onion (to taste), seasoning, the balsamic vinegar, and a drizzle of oil. Just before serving, add the shredded salad leaves to the salad bowl and toss until fully combined. In a separate bowl, add ½ the chopped dill. Crumble in the drained feta and mix until fully combined.
PURÉE
Once the carrots are soft, remove from the pan and place in a blender, along with any remaining water from the pan. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover to keep warm until serving.
YELLOW, ARE YOU THERE
Pat the fish dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. Remove from the pan on completion.
FISH FEAST
Smear the carrot purée on the plate. Place the yellowtail on top. Coat the fish in the dill and feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!
Carrot - 120g
Onion - 1
Feta - 1
Pitted Kalamata Olives - 20g
Fresh Dill - 3g
Green Bell Pepper - 1
Cucumber - 50g
Balsamic Vinegar - 15ml
Salad Leaves - 20g
Hake Fillet - 1
AN ORANGE BELT IN CARROT-E
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot rounds and ½ the chopped onion. Fry for 2-3 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 200ml of boiling water, cover with the lid, and leave to simmer for 5-6 minutes until the carrots are soft.
WHILE THE CARROTS ARE SIMMERING…
Drain the liquid from the feta and the olives. Roughly chop the rinsed dill. Rinse and deseed the green pepper. Cut the green pepper and cucumber into bite-sized pieces and place in a salad bowl. Add the drained olives, the remaining onion (to taste), seasoning, the balsamic vinegar, and a drizzle of oil. Just before serving, add the shredded salad leaves to the salad bowl and toss until fully combined. In a separate bowl, add ½ the chopped dill. Crumble in the drained feta and mix until fully combined.
PURÉE
Once the carrots are soft, remove from the pan and place in a blender, along with any remaining water from the pan. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover to keep warm until serving.
YELLOW, ARE YOU THERE?
Pat the fish dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. Remove from the pan on completion.
FISH FEAST
Smear the carrot purée on the plate. Place the yellowtail on top. Coat the fish in the dill and feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!
Carrot - 240g
Onion - 1
Feta - 1
Pitted Kalamata Olives - 40g
Fresh Dill - 5g
Green Bell Pepper - 1
Cucumber - 100g
Balsamic Vinegar - 30ml
Salad Leaves - 40g
Hake Fillets - 1
AN ORANGE BELT IN CARROT-E
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot rounds and ½ the chopped onion. Fry for 4-5 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 300ml of boiling water, cover with the lid, and leave to simmer for 5-6 minutes until the carrots are soft.
WHILE THE CARROTS ARE SIMMERING…
Drain the liquid from the feta and the olives. Roughly chop the rinsed dill. Rinse and deseed the green pepper. Cut the green pepper and cucumber into bite-sized pieces and place in a salad bowl. Add the drained olives, the remaining onion (to taste), seasoning, the balsamic vinegar, and a drizzle of oil. Just before serving, add the shredded salad leaves to the salad bowl and toss until fully combined. In a separate bowl, add ½ the chopped dill. Crumble in the drained feta and mix until fully combined.
PURÉE
Once the carrots are soft, remove from the pan and place in a blender, along with any remaining water from the pan. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover to keep warm until serving.
YELLOW, ARE YOU THERE
Pat the fish dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. Remove from the pan on completion.
FISH FEAST
Smear the carrot purée on the plate. Place the yellowtail on top. Coat the fish in the dill and feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!
Carrot - 360g
Onions - 2
Feta - 1
Pitted Kalamata Olives - 60g
Fresh Dill - 8g
Green Bell Peppers - 2
Cucumber - 150g
Balsamic Vinegar - 45ml
Salad Leaves - 60g
Hake - 1
AN ORANGE BELT IN CARROT-E
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot rounds and ½ the chopped onion. Fry for 4-5 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 400ml of boiling water, cover with the lid, and leave to simmer for 6-7 minutes until the carrots are soft.
WHILE THE CARROTS ARE SIMMERING…
Drain the liquid from the feta and the olives. Roughly chop the rinsed dill. Rinse and deseed the green pepper. Cut the green pepper and cucumber into bite-sized pieces and place in a salad bowl. Add the drained olives, the remaining onion (to taste), seasoning, the balsamic vinegar, and a drizzle of oil. Just before serving, add the shredded salad leaves to the salad bowl and toss until fully combined. In a separate bowl, add ½ the chopped dill. Crumble in the drained feta and mix until fully combined.
PURÉE
Once the carrots are soft, remove from the pan and place in a blender, along with any remaining water from the pan. Add a knob of butter and seasoning. Blend until a smooth purée, adding more boiling water if necessary. Cover to keep warm until serving.
YELLOW, ARE YOU THERE
Pat the fish dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until the skin is turning crispy and golden. Flip, add a knob of butter and cook for a further 2-3 minutes until cooked through, constantly basting the fish with the butter. Remove from the pan on completion.
FISH FEAST
Smear the carrot purée on the plate. Place the yellowtail on top. Coat the fish in the dill and feta mix. Side with the fresh Greek-style salad and sprinkle over the remaining dill. Beautiful, Chef!
Carrot - 480g
Onions - 2
Feta - 1
Pitted Kalamata Olives - 80g
Fresh Dill - 10g
Green Bell Peppers - 2
Cucumber - 200g
Balsamic Vinegar - 60ml
Salad Leaves - 80g
Hake Fillets - 1
Woolies Products in this dish
